Grilled Chicken-Arugula Salad with Grilled Tomato Salsa

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

Ingredients

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

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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