Peppered Chicken, Pineapple And Arugula Salad

By á-174942

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)

Details

Servings 2

Preparation

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.