Grilled Chicken-arugula Salad with Grilled Tomato Salsa

 

Grilled peppers and grilled tomatoes have a great affinity. The acidity of the tomato tempers the sweetness of the charred peppers. Any extra salsa will keep in the refrigerator for up to three days. For a light lunch, serve the salsa and arugula with grilled garlic rubbed peasant bread in place of the chicken.

What you will need

5 plum tomatoes (about 1 lb. total)

3 red bell peppers

1 small fresh jalapeño

1 large clove garlic, minced

1-1/2 Tbs. red-wine vinegar

6 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 Tbs. fresh lemon juice

2 cups arugula leaves, very coarsely chopped

2 oz. Parmigiano-Reggiano, thinly shaved

12 boneless, skinless thin chicken breast cutlets (about 2-1/4 lb.)

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