Chicken Arugula Bowl
Cut the tomatoes into halves and roughly chop the lettuce leaves.
- Cook16 min
- Total16 min
- Serves2
- LevelEasy
Ingredients
- 1 tbsp. For the chicken:
- 1 lb(450g) olive oil
- 1 tsp. chicken or paneer for vegetarian
- to taste italian seasoning
- 2 cup salt and pepper
- 1 cup For salad:
- 8 mixed arugula leaves
- 1 tsp. lettuce leaves
- 1 tbsp. salad tomatoes
- 1 tbsp. lemon juice
- to taste red wine vinegar
- Dijon Mustard
Preparation
- Cut the tomatoes into halves and roughly chop the lettuce leaves.
- Season the chicken with salt, pepper, and Italian seasoning.
- Heat the olive oil in a skillet over medium heat, add the chicken and cook on both sides for 2-3 minutes or until golden, transfer to a cutting board, and slice up into thin pieces.
- Add the arugula leaves, lettuce leaves, sliced tomatoes, and sliced chicken to two bowls.
- Stir together the lemon juice, vinegar, mustard, salt, and pepper then pour over the salad bowl,
- Toss to well combined, enjoy!
- Vegetarian version: Slice the paneer into pieces and sprinkle with salt and pepper.
- Heat the olive oil in a skillet over medium heat, add the sliced paneer to the skillet and cook on both sides for 2-3 minutes or until golden.
