Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Brush both sides of chicken with extra-virgin olive oil. Season both sides liberally with salt and freshly-ground black pepper.
Grill over a preheated charcoal grill, turning often, until internal temperature reaches 165°F/73.8°C.
Move to a plate and cover with aluminum foil . Let rest 10 minutes before shredding with two forks.
Whisk together mustard and lemon juice. Slowly whisk in olive oil. Season, if desired, with kosher salt and freshly ground black pepper.
Toss chicken with arugula and dressing.
Top with shaved Parmeggianno-Reggiano cheese and serve chilled.