Grilled Chicken and Arugula Salad

Introduction

This salad comes together in about 30 minutes and relies on the contrast between warm, tender shredded chicken and peppery arugula dressed with a bright lemon vinaigrette. The shaved Parmigiano-Reggiano adds a sharp, salty finish that ties the whole dish together, making it work equally well as a light dinner or a substantial lunch.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 2

Ingredients

• 2 boneless skinless chicken breasts
• 2 cups tightly-packed arugula, roughly chopped
• 2 tbsp freshly-squeezed lemon juice
• 1 tsp Dijon mustard
• 6 tbsp extra-virgin olive oil, plus more for the chicken
• Salt
• Freshly-ground black pepper
• Shaved (not grated) Parmeggiano-Reggiano cheese

Instructions

1. Brush both sides of chicken with extra-virgin olive oil. Season both sides liberally with salt and freshly-ground black pepper.
2. Grill over a preheated charcoal grill, turning often, until internal temperature reaches 165°F/73.8°C.
3. Move to a plate and cover with aluminum foil. Let rest 10 minutes before shredding with two forks.
4. Whisk together mustard and lemon juice. Slowly whisk in olive oil. Season, if desired, with kosher salt and freshly ground black pepper.
5. Toss chicken with arugula and dressing.
6. Top with shaved Parmeggianno-Reggiano cheese and serve chilled.

Variations

Add fresh herbs: Tear in basil, parsley, or mint leaves before tossing with the dressing to deepen the freshness.

Switch the greens: Swap arugula for spinach or mixed salad greens if you prefer a milder peppery note or a softer texture.

Include pine nuts or walnuts: Toast a handful and scatter over the top for crunch and richness that complements the sharp cheese.

Make it heartier: Add white beans, roasted chickpeas, or sliced avocado to turn this into a more filling main course.

Citrus twist: Replace half the lemon juice with fresh lime or orange juice for a different brightness.

Tips for Success

Don’t skip the rest: The 10-minute rest after grilling allows the juices to redistribute, so the chicken stays moist when you shred it.

Use a meat thermometer: Checking for 165°F ensures the chicken is fully cooked without drying it out—guessing by appearance often leads to overcooked breast meat.

Whisk the dressing slowly: Adding the olive oil gradually while whisking creates an emulsion that clings to the greens better than dumping it all in at once.

Shave the cheese fresh: Pre-grated cheese has anticaking agents that make it clump; use a vegetable peeler or cheese plane on a block of Parmigiano-Reggiano for delicate, flavorful shards.

Dress just before serving: Toss the salad with the vinaigrette no more than 5 minutes before plating so the arugula stays crisp rather than wilting.

Storage and Reheating

FAQ

Can I cook the chicken in a pan instead of on a grill?

Yes. Heat a skillet over medium-high heat with a thin coat of olive oil, then cook the chicken for 6–7 minutes per side until the internal temperature reaches 165°F. You won’t get the same char marks, but the texture and flavor remain nearly identical.

How thin should I shave the cheese?

Thin enough to see light through it. If your peeler is creating thick chips, angle the peeler at a shallower angle or use a microplane-style grater for finer shards that distribute more evenly.

Can I make this salad ahead of time?

Prepare all components separately up to 8 hours ahead, but assemble and dress the salad only when you are ready to eat. The arugula will become limp if left sitting in dressing.

What if I don’t have a charcoal grill?

A gas grill or a cast-iron skillet over high heat will work. The cooking time and method remain the same—you are just changing the heat source.