A salad for me is usually a side. Every night. I love salads…the texture, the flavours, the colours. This salad, however, is more of a light main dish because of the chicken. It’s filling, but not stuffing, and looks incredible on the plate! A one-pot salad dinner is a go-to here on the nights when the kids are in activities and we need a quick and healthy meal. This salad comes together in the time it takes to grill the chicken, roughly 20 minutes.
WARM RAPINI SALAD WITH ARUGULA AND GRILLED CHICKEN
2 Chicken breasts, rinsed and patted dry
1/2 red pepper, rough chopped
1 small bunch of Rapini, rough chopped and sauteed
3 handfuls of Arugula
3 handfuls of mixed greens
About 10 Kalamata olives
1/2 cup Feta or Blue cheese, crumbled
1 cup Cherry tomatoes, halved
Kosher salt & fresh Pepper
Turn convection oven on to 325~, or conventional to 350~. Rinse and pat dry chicken breasts. Place on cooking sheet, and season with kosher salt and fresh pepper. Cook until juices run clear, about 20 minutes.
Into a bowl, add the handfuls of arugula, mixed greens, kalamata olives, chopped red pepper and tomatoes. Toss to combine.
When the chicken is cooked, remove from sheet, and rough chop. Add to the bowl of salad.
Rough chop the rapini, removing bottom inch of stem. Add to a sautee pan. Drizzle some EVOO into the pan, and sautee until wilted about 5 minutes. Add it to the salad immediately. Add the crumbled cheese. Add about 7 or so cracks of fresh pepper, and a good pinch of kosher salt. Drizzle a little balsamic vinegar onto the ingredients, then the EVOO. Toss to combine and reseason if necessary. Enjoy!
Mangia! Let’s Eat!