Arugola Recipe
Recipe information
Make Arugola in just 30m. Roasted Walnuts, Tomato, Lemon Juice, EVO., Grilled Chicken, Topped with Shaved Parmesan
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Ingredients
Salad Base
Dressing and Toppings
Preparation
1. Roast the Walnuts
Preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet and roast for about 10 minutes, or until they are golden brown and fragrant. Let them cool.
2. Grill the Chicken
Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper. Grill for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from the grill and let rest before slicing.
3. Prepare the Vegetables
Wash the arugula and cherry tomatoes. Halve the cherry tomatoes and set aside.
Assembly
4. Combine Ingredients
In a large bowl, combine the arugula, halved cherry tomatoes, and sliced grilled chicken.
5. Make the Dressing
In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice. Season with salt and black pepper to taste.
6. Dress the Salad
Drizzle the dressing over the salad mixture and toss gently to combine.
7. Serve
Top the salad with the roasted walnuts and shaved Parmesan cheese. Serve immediately.
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