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:
11lb. cremini mushrooms, thinly sliced
11bag baby spinach or arugula (6 oz.)
34 3/4cup thinly sliced shallots or white onion
34 3/4cup fresh parsley leaves
34 3/4cup fresh mint leaves
FOR THE VINAIGRETTE, WHISK:
13 1/3cup extra-virgin olive oil
Minced zest of 1 lemon
14 1/4cup fresh lemon juice
22tsp. cracked black pepper
11tsp. Dijon mustard
Kosher salt
FOR THE CHICKEN, COOK:
22strips bacon, diced
11lb. 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.

Nutrition Information
Per serving : 439 cal; 28g total fat (5g sat); 82mg chol; 354mg sodium; 17g carb; 5g fiber; 31g protein

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