Arugula Salad with Lemon, Parmesan and 2 Chicken

Ingredients

• Garlic

  Raw

  1 clove or 3g

• Arugula

  Raw

  12 cup or 240g

• Lemon juice

  Raw

  2 tbsp or 30g

• Parmesan cheese

  Hard

  3 oz or 85g

• Olive oil

  Salad or cooking

  7 tbsp or 95g

• Chicken thigh

  Broilers or fryers, meat only, cooked, roasted

  2 thigh, bone and skin removed or 104g

• Italian bread

  1 ½ slice, medium or 30g

Directions

1. Peel garlic clove and shave the parmesan cheese into strips with a vegetable peeler. May use a loaf of ciabatta bread instead of slices of italian bread.
2. Preheat oven to 400°F. Rub crust of bread with garlic clove. Tear bread into 1-inch pieces and place in large bowl; toss with 1/4 cup olive oil. Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet. Bake until golden and crisp around edges, about 10 minutes. Cool. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
3. Place arugula in large bowl. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired. Sprinkle with salt and pepper. Add 2/3 of croutons and half of Parmesan cheese and toss. Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.