LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
Steps:
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
- Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
- Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
EASY CHICKEN AND RICE SALAD
Easy Chicken and Rice Salad
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Both fun and filling, this festive Easy Chicken and Rice Salad is a perfect blend of refreshing flavors. You won't believe how fast you'll have it ready on the table using our blend of Success Garden and Grains™ White Rice, Peas, Carrot & Red Bell Peppers. Step 1
- Prepare rice according to package directions. Step 2
- In a large bowl toss together rice, arugula, tomatoes, celery, chicken, and vinaigrette. Arrange on platter or individual bowls. Step 3
- Serve immediately. Recipe Tip Substitute your favorite greens for arugula and favorite bottled dressing. If serving later, wait to add vinaigrette so greens will not wilt. Substitute If you can't find Success Garden & Grains blends near you, you can substitute Success White Rice and a 1 cup of fresh or frozen Asian blend (peas, carrots, red bell pepper) vegetables. No need to thaw or precook. Just add to water in the last 3-5 minutes of preparation.
ARUGULA & BROWN RICE SALAD
When we have company, arugula with brown rice is always on the menu. It's my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. -Mindy Oswalt, Winnetka, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Heat rice according to package directions. Transfer to a large bowl; cool slightly., Stir arugula, beans, cheese, basil and cherries into rice. In a small bowl, whisk dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 473 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 574mg sodium, Carbohydrate 53g carbohydrate (17g sugars, Fiber 7g fiber), Protein 13g protein.
RICE SALAD WITH ARUGULA, PINE NUTS AND OLIVES
Categories Salad Olive Rice Side Pine Nut Arugula Summer Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Bring 3 cups chicken broth to boil in heavy medium saucepan. Add rice. Bring to boil, reduce heat to low, cover and cook until chicken broth is absorbed, about 20 minutes. Turn off heat and let stand 5 minutes.
- Fluff rice with fork. Transfer to large bowl. Mix in 5 tablespoons olive oil, then all remaining ingredients. Season salad to taste with pepper. (Salad can be prepared 4 hours ahead. Let stand at room temperature.)
ARUGULA, CHICKEN, AND RICE SALAD
This Arugula, Chicken, and Rice Salad is easy to make and satisfying. Using a store-bought rotisserie chicken saves time and effort in this herb-packed light summer salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 9
Steps:
- Cook rice according to package instructions. Meanwhile, in a blender, blend herbs, oil, and vinegar until roughly chopped, scraping down sides as needed. With machine running, gradually add 1/4 to 1/3 cup cold water and blend until dressing is smooth and pourable. Transfer to a small bowl and season with salt and pepper.
- In a large bowl, toss arugula with three-quarters the dressing. Transfer to a serving platter. In bowl, stir together rice, chicken, scallions, tomatoes, and remaining dressing. Season to taste with salt and pepper and arrange on top of arugula.
Nutrition Facts : Calories 597 g, Fat 23 g, Fiber 2 g, Protein 64 g
CHICKEN ARUGULA RICE SALAD WITH SESAME DRESSING
Chicken Arugula Rice Salad with almonds and red peppers is tossed with a tasty sesame dressing. It's a quick and easy crowd-pleaser!
Provided by Marjory Pilley
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Cook rice according to instructions and transfer to serving bowl when done.
- Toss rice with chicken, arugula and red pepper.
- Whisk dressing ingredients together in a small bowl and pour over rice and chicken mixture. Toss salad to coat with dressing.
- Top with almonds and green onions.
Nutrition Facts : Calories 440 kcal, Carbohydrate 30 g, Protein 29 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 81 mg, Sodium 553 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
ROAST CHICKEN WITH BREAD AND ARUGULA SALAD
Provided by Ina Garten
Categories main-dish
Time P1DT1h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.
- Preheat the oven to 500 degrees F. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don¿t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.
- Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly (see note) and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.
- Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants, and set aside.
- Place the arugula in a large bowl, add the vinaigrette, and toss well.
GRILLED CHICKEN WITH ARUGULA SALAD
When my husband first found out he had diabetes, I was challenged to start cooking old family favorites in new, healthy ways that he would love just as much. This was the first one that made him say, "I can eat like this all the time!" Shiitake and oyster are some of my favorite mushrooms to use. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until blended. Reserve 3 tablespoons for dressing. Pour remaining vinaigrette into a large bowl; add mushrooms and toss to coat. Let stand 5 minutes., Using a slotted spoon, remove mushrooms from vinaigrette. Transfer to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 8-10 minutes or until tender, stirring occasionally., Brush chicken with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Place arugula, grilled mushrooms and cheese in a large bowl. Add reserved vinaigrette; toss to coat. Serve with chicken.
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Arugula Chicken and Rice Salad
Arugula chicken and rice salad is a perfect summer meal that's both nutritious and tasty. It's quick to make and requires very little effort, making it a great weekday dinner option. The combination of whole-grain rice and lean chicken breast provides a high-quality source of protein and fiber that will keep you full for hours. The arugula gives it a peppery bite and fresh flavor, while the cherry tomatoes and avocado add a sweet and creamy contrast. This salad is also easily customizable, so feel free to experiment with different toppings and dressings to make it your own.
Ingredients:
- 1 lb boneless, skinless chicken breast
- 1 cup whole-grain rice
- 4 cups arugula
- 1 avocado, diced
- 1 pint cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Rinse the rice thoroughly in cold water, then place it in a pot with 2 cups of water. Bring to a boil, then reduce the heat to low, cover and simmer for 18-20 minutes until the rice is cooked.
- Meanwhile, season the chicken breast with salt and pepper, then place it on the prepared baking sheet. Bake for about 20 minutes, or until the chicken is cooked through.
- While the chicken and rice are cooking, prepare the dressing. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper.
- Once the rice is finished cooking, fluff it with a fork and let it cool for a few minutes.
- When the chicken is done, remove it from the oven and let it rest for a few minutes to cool down. Then, cut it into small cubes.
- In a salad bowl, combine the arugula, cherry tomatoes, avocado, parsley, basil, cooled rice, and chicken. Toss the salad with the prepared dressing until all the ingredients are coated.
- Serve the salad immediately, or store it in an airtight container in the fridge for up to 3 days.
Variations:
- Feel free to substitute the arugula with baby spinach or mixed greens.
- If you don't have balsamic vinegar on hand, apple cider vinegar or red wine vinegar works well too.
- You can also add some nuts or seeds to the salad for an extra crunch, such as sliced almonds or pumpkin seeds.
- If you're vegetarian or vegan, feel free to omit the chicken and add some roasted chickpeas or tofu cubes instead.
- You can also swap out the rice for quinoa, couscous, or any other whole grain you prefer.
Nutrition:
This arugula chicken and rice salad is not only tasty, but it's also packed with nutrients. One serving contains:
- Calories: 458
- Protein: 31g
- Fiber: 8g
- Carbohydrates: 36g
- Fat: 21g
- Sodium: 160mg
- Vitamin A: 50% RDI
- Vitamin C: 60% RDI
- Iron: 10% RDI
In conclusion, this arugula chicken and rice salad is a simple and delicious meal that's perfect for warm summer evenings. It's easy to make, customizable, and packed with nutrients. It's a great way to use up leftover chicken or rice, and it's versatile enough to be enjoyed for lunch or dinner. Give it a try and see for yourself why it's become a favorite among health-conscious foodies!