GRILLED CHICKEN AND PEPPERS OVER A BED OF ARUGULA

Grilled Chicken and Peppers Over a Bed of Arugula -phase 1-4, serves 4
as adapted from Whole Foods
4 skinless, boneless chicken breasts
8 tablespoons Walden Farms Italian dressing, divided
2 bell peppers (red or green, or 1 of each), quartered
1/4 small red onion, thinly sliced
6 lightly packed cups arugula leaves
Prepare a grill for medium-high heat cooking. Brush chicken breasts on both sides with 4 tablespoons of dressing. In a small bowl, toss bell peppers with 2 tablespoons dressing. Grill chicken and peppers, turning occasionally, until chicken is cooked through and peppers are tender and browned, 6 to 7 minutes. (Take care that raw chicken does not touch the peppers.)

Meanwhile, toss onion and arugula with remaining 2 tablespoons dressing and arrange on a platter. Slice chicken and peppers; place them on top of arugula.

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