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Peppered Chicken, Pineapple And Arugula Salad


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  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breast halves (abt 12 oz total)
  • Salt to taste
  • 2 teaspoons freshly-ground black pepper
  • 4 fresh pineapple rounds, 1/4" thk
  • 1/4 cup dry white wine
  • 1/4 cup purchased citrus vinaigrette plus
  • 3 tablespoons purchased citrus vinaigrette
  • 1 1/2 tablespoons chopped fresh basil
  • 4 cups fresh arugula - (packed)


Servings 2


Step 1

Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken on each side with salt and 1/2 teaspoon pepper. Sauté until cooked through, about 5 minutes per side. Transfer to plate.

Sprinkle pineapple with salt and generously with pepper on both sides. Add to same skillet and sauté until lightly browned, about 1 minute per side. Transfer to plate with chicken.

Remove skillet from heat. Add wine to same skillet; stir, scraping up any browned bits. Stir in 1/4 cup vinaigrette and basil. Season with salt and pepper.

Place arugula in medium bowl. Add remaining 3 tablespoons vinaigrette; toss to coat. Divide salad between 2 plates. Slice each chicken breast crosswise into 4 slices. Arrange 4 slices atop each salad. Arrange 2 pineapple slices on each plate. Pour pan juices over salads and serve.

This recipe yields 2 servings; can be doubled.

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