Arugula Salad with Grilled Chicken

Cooking Times

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, peeled, cut through root end into 1/2 inch wedges Cal-Organic Red Onions
  • 3 cups leaves arugula
  • 1/4 cup pitted olives, halved


  1. Prepare grill for direct grilling at medium to 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.
  4. 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 five minutes before slicing into bite-size strips.
  5. 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 and image from our e-book Back to Our Roots

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Recipe E-book

Back To Our Roots

12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.