Grilled Chicken-Arugula Salad with Grilled Tomato Salsa

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


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

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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