Yields: 4 Servings

Milanese Style Chicken and Arugula Salad


  • 1/2 cup REGINA Red Wine Vinegar
  • 1/4 cup basil, leaves
  • 2 whole plum tomatoes, cut into chunks
  • 2 tbls. extra virgin olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 clove large garlic clove
  • 2 whole 4-halves boneless, skinless chicken breast halves
  • 4 whole red bell pepper, quartered
  • 1 teaspoon extra virgin olive oil
  • 1 package 7 oz baby arugula
  • 1/4 cup pine nuts, toasted
  • (optional) breadsticks
  • garnish (optional) Parmesan cheese, shaved


Blend all dressing ingredients until smooth. Pour ½ cup dressing into 2 qt glass baking dish; reserve remaining dressing. Place chicken in baking dish; coat with dressing. Let stand 30 minutes. Preheat grill or broiler. Brush peppers with oil. Grill chicken and peppers until chicken is tender and peppers are desired doneness. Divide arugula between 4 serving plates. Slice chicken and place on arugula. Cut peppers into strips and arrange over salads. Drizzle reserved dressing evenly over salads. Sprinkle with nuts. Serve with breadsticks and garnish with Parmesan, if desired. Makes 4 servings.
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