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Enjoy a fresh and satisfying meal with our Grilled Chicken Milanese with Arugula Salad. This recipe combines tender grilled chicken Milanese with peppery arugula, juicy tomatoes, and a vibrant lemon shallot vinaigrette.
4 servings; 1 salad per serving
Lemon Shallot Vinaigrette
2 lemons, juiced and zested
1 1/2 teaspoons Dijon mustard
1/2 teaspoon honey
1 1/2 teaspoons red wine vinegar
1 tablespoon finely chopped shallot or onion
3 tablespoons olive oil
Chicken Milanese
4 (4-ounce) boneless skinless chicken breasts, pounded until 1/4" thick
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Pickled Red Onion
1/4 cup apple cider vinegar
2 tablespoons water
4 teaspoons granulated sugar
2/3 cup thinly sliced red onion (about 2 ounces)
Fried Lemon Zest Capers
1 tablespoon olive oil
1/2 teaspoon finely chopped shallot or onion
2 teaspoons drained capers
1/2 teaspoon lemon zest
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon chopped parsley
Grilled Chicken Milanese with Arugula Salad
6 cups baby arugula
1/2 cup lemon shallot vinaigrette
4 chicken Milanese
1 heirloom tomato, quartered
1/2 cup pickled red onions
4 teaspoons shaved Parmesan cheese
4 teaspoons fried lemon zest capers
Milk, Mustard, Sulphites
Nutritional InformationTo Prepare Lemon Shallot Vinaigrette:
1. In a bowl, whisk together all the ingredients except the olive oil. While whisking, slowly pour in the olive oil until the dressing becomes thick and creamy.
To Prepare Chicken Milanese:
1. Whisk together the oil, salt, and pepper. Add the chicken and toss it in the seasoned oil.
2. Heat grill or broiler over high heat. Add the chicken and grill for 30 seconds to 1 minute. Rotate 90 degrees to form crosshatch grill marks. Flip the chicken and repeat for a total cooking time of approximately 4 minutes, or until the chicken is well-grilled and has an internal temperature of at least 165 degrees Fahrenheit.
3. Remove the chicken from the heat and allow it to cool slightly before slicing in half on the diagonal.
To Prepare Pickled Red Onion:
1. Bring the vinegar, water, and sugar to a boil in a small pan or the microwave.
2. Add the onions and stir to coat them. Allow the mixture to cool, cover it, and refrigerate overnight and up to 2 days.
To Prepare Fried Lemon Zest Capers:
1. Heat the oil over high heat in a large skillet. Turn off the heat just before the oil begins to smoke.
2. Add the shallots, capers, and lemon zest. Pan-fry for about 30 seconds until the capers are tender and the shallots and lemon are golden brown.
3. Stir in the red pepper and parsley. Use immediately!
To Assemble Grilled Chicken Milanese with Arugula Salad:
1. Place the arugula and dressing in a large bowl. Toss to combine and divide the dressed greens between the bowls, about 1 1/2 cups per bowl.
2. Shingle one chicken Milanese on the arugula and place one tomato quarter next to the chicken.
3. Top the arugula with 2 tablespoons pickled red onion and 1 teaspoon shaved Parmesan.
4. Garnish the chicken with 1 teaspoon of lemon capers and enjoy immediately!
Chef Tips:
-Want to prep meals like a pro? Build your salad the night before—just leave the dressing out until you are ready to eat. Pack about 2 tablespoons of that zesty vinaigrette on the side for each serving.
– For a flavor boost, whisk chopped parsley into the lemon vinaigrette or toss it right into the arugula before serving. It’s fresh, herby, and delicious!
