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Grilled Lemon-Dijon Chicken Thighs with Arugula Salad


David Bonom,
Cooking Light
June 2014

Photo: Randy Dausch; Styling: Lindsey Lower

This light, quick main is perfect for warmer months. If you have 5 extra minutes, grill some vegetables to toss into the salad; try asparagus or red onion.

Nutritional Information
Calories 249
Fat 13.5 g
Satfat 2.4 g
Monofat 7.8 g
Polyfat 2 g
Protein 23 g
Carbohydrate 8 g
Fiber 1 g
Cholesterol 108 mg
Iron 2 mg
Sodium 469 mg
Calcium 78 mg

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  • 4 (4-ounce) skinless, boneless chicken thighs
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh garlic
  • Cooking spray
  • 2 tablespoons thinly sliced shallots
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 1 cup grape tomatoes, halved
  • 1 (5-ounce) package baby arugula


Adapted from


Step 1

1. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine chicken, 1 1/2 teaspoons oil, juice, Dijon, and garlic in a bowl; toss to coat. Let stand 4 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. Place chicken on a cutting board. Cut chicken into 1/4-inch-thick slices.

2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, remaining 2 tablespoons oil, shallots, vinegar, and honey in a large bowl, stirring with a whisk to dissolve honey. Add tomatoes and arugula; toss to coat. Place 1 1/2 cups arugula mixture on each of 4 plates; top evenly with sliced chicken.


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