Hearty Chicken Salad
A filling salad with delectably flavored chicken.
20min
407kcal
709mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut some small slits into the chicken so the meat cooks evenly. Pour on (A) and marinate.
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Cut the arugula into 5 cm (2 in.) lengths, combine with the baby leaf lettuce mix, soak both in ice water, drain and dry. Cut the cherry tomatoes in half.
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Mix (B) to prepare the dressing.
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Place a nonstick fry pan over medium heat. Add in (1) and brown both sides while pressing down on the meat for extra aroma and flavor. Once cooked, slice the meat up at an angle.
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Arrange (2) and (4) on a plate. Use a peeler to shave off some parmesan cheese for topping then dress with (3) before serving.
Cooking Basics
Chicken thigh meat - removing sinew
Thigh meat sinew is tough and should be removed beforehand. Make a shallow 1 to 2 cm (0.4 to 0.8 in.) wide cut at a right angle into the sinew. Remove the sinew first when preparing bite-sized pieces.
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