Serves: 1
INGREDIENTS
- 2 thinly sliced or pounded thin, chicken cutlets
- juice of 1 lemon, divided in ˝
- 3 tablespoons + 2 tablespoons Fairway Extra Virgin Olive Oil
- a few grinds Fairway Tellicherry Pepper
- 1 pinch Fairway Sea Salt
- 2 tablespoons fresh oregano, chopped
- 1 handful baby arugula
- 3 paper-thin rounds of red onion, separated into rings
- 3 Kumato tomatoes, diced
DIRECTIONS
- Place the chicken cutlets in a bowl. Add the juice of ˝ lemon, 3 tablespoons olive oil, 2 tablespoons oregano, pepper, and salt. Let marinate in the refrigerator for 2 hours.
- Heat the grill to medium heat.
- Grill chicken for 2 - 3 minutes on each side.
- In a bowl, add the remainder of the lemon juice, 2 tablespoons of olive oil, and sea salt and mix. Add the arugula and toss.
- Once the arugula is covered with the dressing, plate it with the diced tomatoes and rings of onion.
- Add the grilled chicken to the top of the salad and serve right away.
