Peppered Chicken, Pineapple And Arugula Salad

Peppered Chicken, Pineapple And Arugula Salad
Peppered Chicken, Pineapple And Arugula Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 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)

Directions

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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