Grilled Chicken Over Arugula And Mixed Greens Recipe

Prepare and marinate chicken

If chicken breasts are uneven thickness, butterfly or pound gently to 1/2" thickness for even cooking. In a bowl combine 2 tbs olive oil, 2 tbs lemon juice, minced garlic (smash and finely chop 2 cloves), 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Add chicken breasts and coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours. Bring to room temperature 20 minutes before grilling if refrigerated.

Preheat grill or pan

Preheat an outdoor grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grates lightly or brush the grill pan with a little oil to prevent sticking.

Grill the chicken

Place the marinated chicken on the hot grill. Cook undisturbed 4-6 minutes on the first side until grill marks form and the edges start to turn opaque. Flip and cook 3-5 minutes more until internal temperature reaches 165°F (74°C). Total time will depend on thickness—use a meat thermometer for accuracy. Remove chicken and rest 5 minutes before slicing into 1/4-1/2" slices.

In a small bowl or jar combine 3 tbs extra virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tbsp chopped fresh parsley, 1 tsp chopped fresh basil (optional), 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning or acidity.

In a large bowl combine 2 cups baby arugula and 2 cups mixed greens. Add 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, and 1/4 cup very thinly sliced red onion. Toss gently to combine.

Add the vinaigrette to the greens: drizzle about two-thirds of the vinaigrette over the salad and toss until evenly coated. Reserve remaining vinaigrette to adjust after plating if needed.

Divide the dressed salad between plates or a serving platter. Arrange sliced grilled chicken over the greens. Scatter 1/4 cup crumbled feta and 2 tbs toasted pine nuts or sliced almonds over the top. Finish with a final light drizzle of reserved vinaigrette and a grind of fresh black pepper to taste.

Serve immediately while chicken is warm.