Chicken au Poivre Salad

By lorik

The peppery flavor of arugula makes it a great salad green option to back the zippy flavor of cracked black pepper in the vinaigrette.

Ingredients

• FOR THE SALAD, TOSS:
• 1 lb. cremini mushrooms, thinly sliced
• 1 bag baby spinach or arugula (6 oz.)
• 3 ⁄4 cup thinly sliced shallots or white onion
• 3 ⁄4 cup fresh parsley leaves
• 3 ⁄4 cup fresh mint leaves
• FOR THE VINAIGRETTE, WHISK:
• 1 ⁄3 cup extra-virgin olive oil
• Minced zest of 1 lemon
• 1 ⁄4 cup fresh lemon juice
• 2 tsp. cracked black pepper
• 1 tsp. Dijon mustard
• Kosher salt
• FOR THE CHICKEN, COOK:
• 2 strips bacon, diced
• 1 lb. boneless, skinless chicken breasts, seasoned with salt and black pepper

Details

Servings 4
Cooking time 45mins
Adapted from cuisineathome.com

Preparation

Step 1

For the salad, toss mushrooms, spinach, shallots, parsley, and mint in a large bowl.

For the vinaigrette, whisk oil, zest, lemon juice, pepper, and Dijon together in a bowl until blended; season with salt.

For the chicken, cook bacon in a large sauté pan until crisp; transfer to a paper-towel-lined plate to drain, then toss with salad. Reserve drippings in pan.

Cook chicken in drippings in same pan over medium-high heat, 8–10 minutes per side. Let chicken rest 2 minutes, then thinly slice.

Divide salad among four plates and top each with chicken; serve with vinaigrette.

Nutrition Information
Per serving : 439 cal; 28g total fat (5g sat); 82mg chol; 354mg sodium; 17g carb; 5g fiber; 31g protein