Warm Roast Chicken With Arugala Salad and Lemon Caper VinaigretteWhen I get home from teaching the last thing I want to do is cook an elaborate meal. I also don't want to eat crap, so I've experimented with TEQUILA LIME CHICKEN TACOS using GROCERY STORE ROAST CHICKEN, but I wasn't really in the mood for that today...
Full recipe in the second part of post...
I've recently been reading Nancy Silverton's book, "A Twist Of The Wrist: Quick Flavorful Meals With Ingredients From Jars, Cans, Bags, and Boxes", which has tons of delicious recipes that can be made in a snap, and so I decided to come up with my own quick, no-cook chicken dinner. This recipe is great because most of the ingredients are already in my PANTRY and it really whips up in minutes! It was surprisingly delicious!
Recipe below makes one serving
1 cup cooked roast chicken, lightly heated...you want the chicken to be warm, not hot
2 cups arugala
1 slice toasted sourdough bread
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 teaspoon drained capers
1/4 teaspoon salt
1/4 teaspoon black pepper
Warm chicken in microwave so that it's thoroughly warm but not hot. Toast slice of sourdough. Mix all ingredients for vinaigrette in separate bowl until emulsified and well combined. You can adjust the amounts of salt, garlic, and lemon juice depending on your taste. Toss Arugula in bowl with dressing so that it is well coated. Place slice of bread on plate. Pile chicken on top, and add arugula salad on top. Voila! Enjoy!