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Arugula Salad with Chicken and Lemon Vinaigrette Dish

PP say Yes Phase 1 Recipe

PHASES: 1-3

SERVES: 1

TOTAL TIME: 15 minutes

ingredients

4 Ounces Boneless, Skinless, Pasture-Raised Chicken Breast, Cut into 1/2 Inch-Thick Strips

1 Tablespoon Avocado Oil

2 Tablespoon Freshly Squeezed Lemon Juice (1 for Chicken, 1 for Dressing)

1/4 Teaspoon Iodized Sea Salt

Zest of 1/2 lemon (Optional)

2 Tablespoons Extra Virgin Olive Oil

1 1/2 Cups Arugula

Note that the same dressing is used for Romaine Salad with Avocado and Cilantro-Pesto Chicken. You might therefore want to make two batches of dressing, storing the rest in a glass container to use the following day.
CHICKEN
  • 1 tablespoon avocado oil
  • 4 ounces boneless, skinless pasture-raised chicken breast, cut into 1/2-inch-thick strips
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon sea salt, preferably iodized
  • Zest of 1/2 lemon (optional)

Make the Chicken: Heat the avocado oil in a small skillet over high heat. Place the chicken strips in the hot pan and sprinkle with the lemon juice and salt. Sauté the chicken strips for about 2 minutes; turn them and sauté for another 2 minutes, until cooked through. Remove from the pan and reserve.

DRESSING
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch sea salt, preferably iodized

Make the Dressing: Combine the ingredients in a mason jar with a tight-fitting lid. (Double theingredients if making two batches.) Shake until well combined.

TO SERVE

Toss the arugula in the dressing and top with the chicken, adding the lemon zest, if desired.

VEGAN VERSION

Replace the chicken with grain-free tempeh, hemp tofu, or a cauliflower “steak,” a ¾-inch-thick cauliflower slice seared over high heat in avocado oil until golden brown on both sides.

VEGETARIAN VERSION

Same as above or substitute acceptable Quorn products.

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