Arugula Chicken Toss is a delicious, healthy spring and summer favorite.
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.
In our latest episode of Domestically Challenged, we demonstrate how to make a few appetizer recipes.
Chicken Tenders and Sweet Potato Fries–
what you will need:
-4 or 6 (however many needed) thawed chicken tenders
-box of cornflakes
-1 lemon/ranch dressing seasoning packets
-zip loc baggies
-1 sweet potato
*Pre-heat oven to 350 degrees
*put a cup of cornflakes into zip loc bag and mix seasoning into the bag. After crunching up the cornflakes, put tenders into zip-loc baggie and shake. Once coated in corn flake batter, take out tenders and put on cookie sheet. Bake for about 15-20 minutes or until cooked through.
Sweet Potato Fries
*Preheat oven to 400 degrees
*cut sweet potato into fry shape
*lay out fries on cookie sheet. Drizzle olive oil over fries (but not a lot), then salt/pepper/orenego to taste.
*bake for 20 min (flipping fries halfway during cooking) or until crispy