Grilled Lemon-Dijon Chicken Thighs with Arugula Salad

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  4 thigh, bone and skin removed or 276g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  2 ½ tbsp or 34g

• Lemon juice

  Canned or bottled

  2 tsp or 10g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Garlic

  Raw

  1 tsp or 3g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Shallots

  Raw

  2 tbsp chopped or 20g

• Balsamic vinegar

  1 tbsp or 16g

• Honey

  2 tsp or 14g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Arugula

  Raw

  145g

Directions

1. 1. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine chicken, 1 1/2 teaspoons oil, juice, Dijon, and garlic in a bowl; toss to coat. Let stand 4 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. Place chicken on a cutting board. Cut chicken into 1/4-inch-thick slices. 2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, remaining 2 tablespoons oil, shallots, vinegar, and honey in a large bowl, stirring with a whisk to dissolve honey. Add tomatoes and arugula; toss to coat. Place 1 1/2 cups arugula mixture on each of 4 plates; top evenly with sliced chicken.

Similar Foods

• Arugula Salad with Lemon and Parmesan
• Crispy Potatoes with Lemon Dijon Chicken
• Chicken Roll-Ups with Lemon Dijon Pan Sauce
• Roasted Chicken Thighs with Lemon and Oregano
• Grilled Shrimp Salad with Orange, Baby Arugula and Radicchio
• Tomato and Arugula Salad with Grilled Steak and Portabella Mushrooms