Grilled Chicken-Arugula Salad with Grilled Tomato Salsa

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

Ingredients

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