Arugula Chicken Toss is a delicious, healthy spring and summer favorite.
- Chicken Breast
- Salt and Pepper, to taste
- Roasted Red Peppers3 tbsp Mayo
- 1 1/2 tsp White Horse radish
- 1 tsp Mustard
- 1 bunch Arugula or watercress
- Optional: Hoagie or Portuguese rolls
First, wash the chicken under cool water and dry. Then, salt and pepper both sides of the chicken. Next, grill for 7 minutes per side. If you don’t have a grill handy, bake the chicken in the oven or cook it on a pan on the stove. When the chicken is done and fully cooked, slide the chicken lengthwise and set aside.
To roast the red peppers, place them on a tray in the oven and bake until the skin turns dark on 350 degrees. Once the pepper looks very dark, take them out of the oven and put them in a brown paper bag or other container. Once the pepper cools, peel the skin off and slice the pepper.
Mix the mayo, mustard, and horseradish together. Then chop 1/4 cup of the arugula and mix into the mayo mixture.
If you prefer this recipe to not include bread, you can lay the chicken over a bed of greens and put the spread and red peppers on top. If you would like to eat this in a sandwich, you can layer these ingredients on a hard roll.