Parmesan Chicken Arugula Salad Recipe
Salads need to taste good, and this one really does!
Ingredients:
2 tsp. Dijon Mustard
2 tsp. Extra-Virgin Olive Oil
1/2 tsp. Thyme, chopped
4 (6 oz.) Chicken Breast Halves, skinless & boneless
Salt and Freshly Ground Pepper
1/2 Cup Freshly Grated Parmesan Cheese
4 Cups Arugula Leaves, packed
1 Cup Cherry Tomatoes, halved
Preheat the oven to 475 degrees F.
Directions:
Combine 2 tsp. of mustard with 2 tsp. of olive oil with the thyme. Season the chicken with salt and pepper, and brush the mustard mixture over the whole chicken.
Cover each breast with 2 Tbsp. of Parmesan and add the chicken to a rimmed baking sheet.
Bake the chicken for 15 minutes.
Combine the rest of the mustard and oil, and stir in a 1/2 a tsp. of water, in a medium bowl. Add the arugula, tomatoes, salt, and pepper, and toss well.
Separate out the salad, and serve with the chicken on top.
And Enjoy!
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