Grilled Chicken and Arugula Salad
This salad pairs smoky grilled chicken with peppery arugula and a sharp lemon and mustard dressing. The chicken is shredded after resting, so every forkful picks up dressing instead of sitting in big slabs on top. The mustard helps the oil and lemon juice come together into a smooth vinaigrette. Shaved rather than grated Parmigiano-Reggiano gives you thin, salty curls that stay distinct against the greens.
Instructions
Brush both sides of the chicken breasts with olive oil, then season them generously with salt and freshly ground black pepper.
Grill the chicken over a preheated charcoal grill, turning it often, until the thickest part reaches an internal temperature of 165°F.
Transfer the chicken to a plate and cover it loosely with aluminum foil. Let it rest for 10 minutes, then shred it with two forks.
In a bowl, whisk the Dijon mustard into the lemon juice. Whisk in the olive oil slowly so the dressing thickens evenly, then season with salt and pepper if you like.
Toss the shredded chicken with the chopped arugula and the dressing until the leaves are lightly coated.
Top the salad with shavings of Parmigiano-Reggiano and serve it chilled.
Make it personal.
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