Chicken au Poivre Salad
The peppery flavor of arugula makes it a great salad green option to back the zippy flavor of cracked black pepper in the vinaigrette.
Makes: 4 servings Total time: 45 minutes
|FOR THE SALAD, TOSS:|
|1||1lb. cremini mushrooms, thinly sliced|
|1||1bag baby spinach or arugula (6 oz.)|
|3⁄4||3/4cup thinly sliced shallots or white onion|
|3⁄4||3/4cup fresh parsley leaves|
|3⁄4||3/4cup fresh mint leaves|
|FOR THE VINAIGRETTE, WHISK:|
|1⁄3||1/3cup extra-virgin olive oil|
|Minced zest of 1 lemon|
|1⁄4||1/4cup fresh lemon juice|
|2||2tsp. cracked black pepper|
|1||1tsp. Dijon mustard|
|FOR THE CHICKEN, COOK:|
|2||2strips bacon, diced|
|1||1lb. boneless, skinless chicken breasts, seasoned with salt and black pepper|
For the salad, toss mushrooms, spinach, shallots, parsley, and mint in a large bowl.
For the vinaigrette, whisk oil, zest, lemon juice, pepper, and Dijon together in a bowl until blended; season with salt.
For the chicken, cook bacon in a large sauté pan until crisp; transfer to a paper-towel-lined plate to drain, then toss with salad. Reserve drippings in pan.
Cook chicken in drippings in same pan over medium-high heat, 8–10 minutes per side. Let chicken rest 2 minutes, then thinly slice.
Divide salad among four plates and top each with chicken; serve with vinaigrette.
Per serving : 439 cal; 28g total fat (5g sat); 82mg chol; 354mg sodium; 17g carb; 5g fiber; 31g protein
Mushrooms only require a quick wipe with a damp cloth to clean before preparing or eating.
Quickly slice mushrooms by running them through a food processor fitted with the thinnest slicing blade.
For the best lemon flavor in the vinaigrette, be sure to use freshly squeezed lemon juice.