After having pasta for the past couple of nights - it was time for something a little different. While browsing through a "Cooking Light" magazine I ran across this one. It ended up being a really hearty salad that had a great fresh taste. I enjoyed making my own dressing - it was surprising simple.
Marinate 1 pound of chicken cutlets (thin strips of chicken breast) in 1 tablespoon olive oil, grated rind from one lemon, juice from half a lemon. I let this sit for about 5 minutes while I prepped the rest of the salad. Cook in a pan for a few minutes on each side (only took about 6 minutes). The thin cuts of chicken are handy when in a rush.
Dressing:
- 1 1/2 tablespoons white wine vinegar
- 1 teaspoon dried herbes de Provence (found in the spice aisle)
- 1/2 teaspoon Dijon mustard
- 1 tablespoon of minced garlic
- salt & pepper
Salad:
- 5 oz of arugula (found in the salad aisle next to the spinach)
- 1 small package of cherry tomatoes, cut in half
- 3 oz of kalamata olives (this is where the olive bar at Fred Meyer comes in handy)
Bread:
I found a mini loaf of bakery multi-grain bread and brushed on a mixture of olive oil & garlic and topped with some grated Parmesan and heated up in the oven @ 400 for a few minutes. It gave it a great crunch and flavor.
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