Lunch: Roasted Chicken and Arugula Salad Recipe | Myrecipes

Recipe by Sara Foster Save time by using store-bought croutons in this recipe, which reduces it to seven-ingredient chicken salad recipe that's ready in just the time it takes to chop the chicken and toss the salad. Top with grated Parmesan cheese for a

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Roasted Chicken and Arugula Salad Recipe | Myrecipes

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

3 (1/2-inch-thick) slices bread, cut into 1/2-inch cubes (about 3 cups)
1 tablespoon unsalted butter, melted
1/4 cup olive oil, divided
Sea salt, to taste
Freshly ground pepper, to taste
3 tablespoons red wine vinegar
1 (5-ounce) bag arugula leaves, rinsed and drained
2 cups chopped or shredded roasted chicken
5 fresh basil leaves, cut into thin strips
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese

Instructions

Preheat oven to 400 °. Toss bread cubes with butter and 2 tablespoons olive oil; add sea salt and pepper. Spread cubes in a single layer on a rimmed baking sheet. Bake at 400 ° for 12 to 15 minutes or until golden brown.
Mix remaining olive oil and vinegar in a large bowl to blend. Toss in arugula, chicken, toasted bread, basil, and parsley. Divide evenly onto plates, and top with Parmesan cheese. Serve warm.

Reviews


Add a review for Roasted Chicken and Arugula Salad Recipe | Myrecipes

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now