This recipe was submitted by Julie Hall.
I love how clean and simple this dish it. Food doesn’t always need to be drenched in butter or bogged down with an over abundance of ingredients/seasonings to be amazing. Some of the best food let’s the simplicity of the ingredients and flavors speak for themselves. I also love the lack of salt in this dish, the vinegar, mustard, and garlic do an excellent job being the main flavor component for the chicken. Of course you can add salt and pepper to taste, but I personally didn’t feel the need to when I made this for supper.
I’m also a big fan of how quickly this dinner comes together! I make a ton of food that take hours to make. You can have this on your table in less than an hour! Imagine that, fast food that’s actually healthy for you! :D
Ingredients
Serves 3-4 people
3 tbsp balsamic vinegar
2 tsp Dijon mustard
1 tsp minced garlic
3 tbsp EVOO
1 pint cherry or grape tomatoes, halved
1/4 cup sliced red onion
1 1/2 lb chicken breast
4 cups baby arugula
Directions
1. Whisk together vinegar, Dijon mustard and garlic. Add oil slowly, whisking to combine, then divide the dressing evenly between 2 bowls.
2. Add tomatoes and onion to one bowl and add the chicken to the second bowl. Marinate the chicken for 15 minutes.
3. Grill the chicken until the internal temperature reaches 164 degrees, then transfer to a plate.
4. Toss the arugula in the bowl with the tomato and onions until the arugula is evenly coated with the dressing.
5. Place salad and chicken on plates and enjoy!
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