This is by far one of cheapest dinners I have made at a total cost of $11 and some change.
Ingredients:
1 bag of arugula
2 boneless, skinless chicken breasts (I cooked the whole package-3 chicken breasts–and will take the other chicken breast into work for lunch tomorrow)
half of a white onion sliced
1 red pepper
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 table spoon of honey mustard (I grabbed the wrong mustard out of the fridge for the picture)
1 teaspoon finely grated lemon zest
handful of vine tomatoes
1/2 cup shaved parmesan (I use a vegetable peeler for this)
salt and pepper to taste
Step 1:
Heat up a skillet with olive oil and add salt and pepper and let the chicken cook.
Step 2:
While the chicken is cooking I slice up the onion, tomatoes, and red pepper.
Step 3:
Now time to add the arugula to the bowl and start making the lemon vinaigrette dressing.
Step 4:
To make the lemon vinaigrette combine lemon juice, olive oil, honey mustard, and lemon zest to a bowl. Whisk until everything is combined.
Step 5:
Chicken should be about done now–make sure to check the internal temp–then let the chicken sit for about 10 minutes to cool.
Step 6:
Add to the bowl of arugula, onion, red pepper, and tomatoes.
Step 7:
Time to mix everything well and add the vinaigrette.
Step 8:
Transfer the salad to a bowl and add chicken and parmesan for plating.
Category:
Closing Remarks:
So there you have it, a dinner salad with a lemon vinaigrette you made yourself!
Happy Cooking!
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