This recipe is incredibly versatile; Want some cheese? Toss in some feta or goat’s cheese! Looking for a bit of a crunch? Throw in some seeds or chopped nuts!
Ingredients
For the chicken:
4 boneless, skinless chicken breasts
2 Tbsp Chimichurri Verde Olive Oil
1 tsp salt
1 tsp pepper
1 tsp garlic powder (optional)
For the salad:
4 Cups arugula
1 Cup cherry tomatoes, halved
1/3 cup sliced red onions
1/2 cup shaved Parmesan cheese
1/4 cup chopped fresh parsley
2 Tbsp Fused Orange Olive Oil
2 Tbsp Montmorency Cherry Rosé Balsamic Vinegar
Salt and pepper to taste
Directions
Preheat grill to medium-high heat.
In a small bowl, whisk together Chimichurri Olive Oil, salt, pepper, and garlic powder (if using).
Brush the mixture on both sides of the chicken breasts.
Grill the chicken for 5-6 minutes per side, or until cooked through.
Let the chicken rest for a few minutes before slicing.
In a large bowl combine arugula, cherry tomatoes, sliced onions, Parmesan cheese, and parsley.
In a small bowl whisk together Orange Olive Oil and Cherry Rosé Balsamic.
Drizzle the dressing over the salad and toss to combine.
Slice the grilled chicken and place on top of the salad.
Season with salt and pepper to taste.
Serve immediately and enjoy!