Summer Chicken Salad

In Dinner, Healthy 276 views

fabulous flavor and surface consolidate for a novel plate of mixed greens that is a group pleaser! The base to this serving of mixed greens is arugula which offers a trace of pepper which just so happens to impeccably diverge from different fixings! On the off chance that you love this plate of mixed greens you will flip for my Cheeseburger Salad and Blackberry Chicken Salad!

For the chicken, you just need a couple of basic fixings. Olive oil, lemon squeeze, and salt and pepper. You might be feeling that the chicken won’t be sufficiently prepared, yet when it is joined with this flavor-stacked serving of mixed greens, it is awesome!

Essentially heat the olive oil and lemon juice in a skillet. Sprinkle salt and pepper over the two sides of the chicken and afterward place them into a warmed skillet. Cook the chicken for around 4 minutes on each side, or until the inside temperature arrives at 165°F. Put to the side until you are prepared to amass the serving of mixed greens. At the point when you are served to serve, cut the chicken on the inclining contrary to what would be expected.

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The chicken can be served hot, warm, or cold on this plate of mixed greens. I have attempted them all somewhat lean toward hot, however really delighted in them all.

INGREDIENTS

SALAD

  • 5 to 6 fingerling potatoes, about 1/3 pound
  • 3/4 cup canned sweet corn
  • 1/2 cup hearts of palm, sliced
  • 1 package (10.5 ounce) cherry tomatoes, sliced lengthwise
  • 2 large handfuls arugula, (about 3 cups) washed and dried
  • 1 tablespoon basil leaves, roughly chopped

VINAIGRETTE

  • 1/2 lemon, juiced (about 2 tablespoons)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper, to taste

CHICKEN

  • 4 skinless boneless chicken breasts
  • 1/4 cup olive oil
  • 1/2 lemon, juiced (about 2 tablespoons)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
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INSTRUCTIONS

POTATOES AND CORN

  1. Bring a small pot of salted water to boil. Add the unpeeled potatoes to the pot and cook for 10-12 minutes, or until fork tender. Remove, cool, and slice into 1/4-inch rounds. Set aside.
  2. Using the microwave, cook the ear of corn on high for 3 minutes. Allow to cool in the microwave for an additional 5 minutes. Cut the end of the ear of corn off and carefully slip off the husk and silk. Use an oven mitt if the ear is still too hot. Cut the kernels off the cob.
  3. Add the kernels with the sliced potatoes, hearts of palm, sliced tomatoes, arugula, and basil. Set aside.
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VINAIGRETTE

  1. Combine the lemon juice, vinegar, mustard, and olive oil in a bowl and whisk to combine. Season with salt and pepper. Set aside.

CHICKEN

  1. Season both sides of chicken breasts with salt and pepper.
  2. Heat the oil and lemon juice in a very large skillet over high heat. Add the chicken and cook for about 4 minutes on each side, flipping carefully with tongs, until the chicken cooks through (internal temperature of 165°F). Remove from heat. Slice.
  3. To serve, toss the salad with the vinaigrette. Place one chicken breast on each plate and top with the salad.

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