Chicken Milanese With Arugula Salad

Chicken Milanese With Arugula Salad
David Prince
A zingy salad of arugula, radishes, and onion perks up grilled chicken cutlets.

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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

3
tablespoons
olive oil, plus more for the grill
4
6-ounce boneless, skinless chicken breasts
1/2
teaspoon
ground coriander
kosher salt and black pepper
3
tablespoons
fresh lemon juice
5
ounces
baby arugula (about 6 cups)
4
radishes, sliced
1/2
small
red onion, sliced

Directions

  1. Heat grill to high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Split each chicken breast horizontally (do not cut all the way through); open and pound to a ½-inch thickness.
  3. Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Grill, until cooked through, 2 to 3 minutes per side.
  4. Combine the oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add the arugula, radishes, and onion and toss to combine. Serve over the chicken.
Charlyne Mattox
July 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 127
  • Fat 14 g
  • Sat Fat 3 g
  • Cholesterol 94 mg
  • Sodium 572 mg
  • Protein 35 g
  • Carbohydrate 3 g
  • Sugar 1 g
  • Fiber 1 g
  • Iron 2 mg
  • Calcium 71 mg
What does this mean? See Nutrition 101.

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