Grilled Chicken and Arugula Salad

Ingredients

• 340 gChicken breast
• 60 gArugula
• 30 mlLemon juice
• 5 gDijon mustard
• 105 mlOlive oil
• 6 gSalt
• 0.5 gPepper
• 40 gParmesan

Instructions

1. 1

   Prepare and grill the chicken

   • Pat the chicken breasts dry and brush both sides with 1 tbsp (15 ml) olive oil.
   • Season generously on both sides with salt and freshly ground black pepper.
   • Grill over a preheated grill (charcoal or gas) over medium-high heat, turning often, until internal temperature reaches 74 °C.
   • Transfer to a plate, cover loosely with foil and let rest for 10 minutes. Shred the chicken with two forks.
2. 2

   Make the dressing

   • Whisk together lemon juice and Dijon mustard in a bowl.
   • Slowly whisk in the olive oil until emulsified.
   • Season with salt and pepper to taste.
3. 3

   Assemble the salad

   • Toss shredded chicken with arugula in a large bowl.
   • Pour the dressing over the salad and toss to coat.
   • Top with shaved Parmigiano-Reggiano and serve chilled or at room temperature.