Grilled Chicken-Arugula Salad with Grilled Tomato Salsa

Grilled Chicken-Arugula Salad with Grilled Tomato Salsa
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 6 Tbs. extra-virgin olive oil
  • 1-½ Tbs. red-wine vinegar
  • 1 large clove garlic, minced
  • 1 Tbs. fresh lemon juice
  • 3 red bell peppers
  • 1 small fresh jalapeño
  • + 4 more ingredients
    • 5 plum tomatoes (about 1 lb. total)
    • 12 boneless, skinless thin chicken breast cutlets (about 2-¼ lb.)
    • 2 cups arugula leaves, very coarsely chopped
    • 2 oz. Parmigiano-Reggiano, thinly shaved

Prepare a grill by adjusting the grill grate so that it's 4 to 5 inches from the flame or heat source. Heat a gas grill to high or a charcoal grill to medium hot (the coals should be covered with light ash, and you should be able to hold your hand just over the grate for no more than three second...

View full recipe at Fine Cooking


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