Arugula Salad with Grilled Chicken
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Arugula Salad with Grilled Chicken

Ready In: 40 Minutes

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Serves: 4


  • 1/4 cup olive oil, divided
  • 2 Tbsp. chopped fresh oregano
  • 2 Tbsp. red wine vinegar
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 4 skinless boneless chicken breast halves
  • 1/2 Cal-Organic red onion, peeled, cut through root end into 1/2 inch wedges
  • 3 cups Cal-Organic baby arugula leaves
  • 1/4 cup pitted olives, halved


  1. Prepare grill for direct grilling at medium-high heat.
  2. In a small bowl, make the dressing by combining 1/4 cup oil, oregano and vinegar, whisk to incorporate.  Season to taste with salt and pepper.
  3. Rinse chicken under cold running water and pat dry with paper towels.  Brush chicken and onion wedges with some of the remaining oil; sprinkle with salt and pepper.  Grill chicken until cooked through, 7 to 8 minutes per side, and onion until tender, 3 to 4 minutes per side.  Transfer to cutting board; let rest 5 minutes before slicing into bite-size strips.
  4. Meanwhile, arrange arugula in a large bowl or large platter.  Add chicken, onions and olives to greens. Toss with dressing and season with more salt and pepper if necessary.

Recipe & Image from our E-book: Back to Our Roots