Grilled Chicken-Arugula Salad with Grilled Tomato Salsa

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


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

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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