Arugula Salad With Peppered Chicken And Focaccia Croutons Recipe

  1. To make croutons: Preheat oven to 350 degrees.
  2. In a medium bowl, combine focaccia cubes, 1/4 c. extra virgin olive oil, parsley and garlic, and toss well.
  3. Toast in oven till browned, about 12 to 15 min.
  4. Remove, and allow to cold to room temperature.
  5. To make dressing: Saute/fry bacon in a small pan over medium high heat till crisp, about 6 to 8 min.
  6. Remove from pan and drain on paper towels.
  7. Drain bacon fat from pan, add in vinegar, return to heat and bring just to a boil, scraping pan to dissolve any bacon drippings.
  8. Remove from heat, add1/2 c. extra virgin olive oil, sugar and celery seeds, and mix well.
  9. Season to taste with salt and set aside.
  10. Trim, wash and dry arugula.
  11. To make chicken: Rub chicken all over with grnd peppercorns and 1 Tbsp.
  12. salt.
  13. In a large saute/fry pan, heat vegetable oil over medium high heat till warm but not smoking.
  14. Add in chicken, and saute/fry till well-browned and opaque throughout, about 3 min per side.
  15. Place arugula in a large bowl.
  16. Stir dressing well, and add in just sufficient to moisten arugula (you will have some dressing left over), tossing to coat.
  17. Place dressed arugula on 4 serving plates.
  18. Top each portion with 1 chicken breast, a quarter of the focaccia cubes and a quarter of the bacon.

focaccia, extravirgin extra virgin olive oil, fresh parsley, garlic, bacon, red wine vinegar, extravirgin extra virgin olive oil, sugar, celery seed salt, arugula, chicken, peppercorns, salt, vegetable oil

Taken from cookeatshare.com/recipes/arugula-salad-with-peppered-chicken-and-focaccia-croutons-70065 (may not work)

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