Peppered Chicken, Pineapple and Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Bottled vinaigrette adds a tangy twist to the chicken. This stylish dish goes well with couscous. Molasses cookies and vanilla ice cream sprinkled with chopped crystallized ginger would be a lovely finish. Ingredients:
2 tablespoons olive oil |
2 skinless boneless chicken breast halves (about 12 ounces total) |
2 teaspoons ground black pepper |
4 1/4-inch-thick rounds fresh pineapple |
1/4 cup dry white wine |
1/4 cup plus 3 tablespoons purchased citrus vinaigrette |
1 1/2 tablespoons chopped fresh basil |
4 cups (packed) fresh arugula |
Directions:
1. Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken on each side with salt and 1/2 teaspoon pepper. Sauté until cooked through, about 5 minutes per side. Transfer to plate. Sprinkle pineapple with salt and generously with pepper on both sides. Add to same skillet and sauté until lightly browned, about 1 minute per side.
2. Transfer to plate with chicken. Remove skillet from heat. Add wine to same skillet; stir, scraping up any browned bits. Stir in 1/4 cup vinaigrette and basil. Season with salt and pepper.
3. Place arugula in medium bowl. Add remaining 3 tablespoons vinaigrette; toss to coat. Divide salad between 2 plates. Slice each chicken breast crosswise into 4 slices. Arrange 4 slices atop each salad. Arrange 2 pineapple slices on each plate. Pour pan juices over salads and serve.
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