Milanese Style Chicken and Arugula Salad

Arugula topped with flavorful chicken.

  • Servings: 4
  • Cook Time: 50 mins
  • Main Ingredient: Chicken


  • 1/2 cup Regina® Red Wine Vinegar
  • 1/4 cup basil leaves
  • 2 whole plum tomatoes (cut into chunks)
  • 2 Tbsp. extra virgin olive oil (Reserve an additional 1 tsp. for salad)
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1 garlic clove
  • 4 chicken breast halves (boneless, skinless)
  • 4 whole red bell pepper (quartered)
  • 1 7 oz. package baby arugula
  • 1/4 cup pine nuts (toasted)
  • breadsticks (optional)
  • Parmesan cheese (shaved, (optional))


Blend all dressing ingredients (Regina® Red Wine Vinegar, basil leaves, plum tomatoes, 2 Tbsp. olive oil, sugar, salt and garlic clove) until smooth. Pour 1/4 cup dressing into a 2 qt. glass baking dish; reserve remaining dressing. Place chicken in baking dish; coat with dressing. Let stand 30 minutes. Preheat grill or broiler. Brush peppers with oil. Grill chicken and peppers until chicken is tender and peppers are desired doneness. Divide arugula between 4 serving plates. Slice chicken and place on arugula. Cut peppers into strips and arrange over salads. Drizzle reserved dressing evenly over salads. Sprinkle with nuts. Serve with breadsticks and garnish with Parmesan, if desired.

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