Parmesan Chicken & Arugula Salad with Creamy Basil Dressing
Golden-baked Parmesan chicken, peppery arugula and crunchy apples are tossed together in a creamy basil dressing, resulting in a delicious and sophisticated meal-worthy salad.
Bite Me Bit
"Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach."
3 boneless, skinless chicken breast halves, pounded to 1-inch thickness
¼ tsp kosher salt
¼ freshly grated ground black pepper
1 tbsp olive oil
1 tsp Dijon mustard
½ tsp chopped fresh thyme
6 tbsp freshly grated Parmesan cheese
Creamy Basil Dressing
½ cup mayonnaise
½ cup sour cream
½ cup fresh basil leaves, lightly packed
½ cup freshly grated Parmesan cheese
2 tbsp fresh lemon juice
1 small garlic clove, minced
½ tsp kosher salt
4 large celery stalks, sliced
2 Granny Smith apples, cored and cut into 1/2-inch pieces
4 cups arugula, packed
1) For the chicken, preheat oven to 400ºF. Line a baking sheet with aluminium foil and coat with non-stick cooking spray. Season the chicken with salt and pepper. In a small bowl, mix together olive oil, Dijon and thyme. Brush on top of chicken and sprinkle each breast with 2 tbsp Parmesan, pressing lightly to adhere. Bake 15 minutes until cooked trough. Let cool slightly before chopping into bite-sized pieces.
2) For the dressing, in a food processor or blender, combine mayonnaise, sour cream, basil, Parmesan, lemon juice, garlic and salt blending until smooth. Cover and refrigerate until ready to use.
3) To assemble the salad, in a large bowl, combine cut up chicken, celery and apples and toss with dressing. Gently toss arugula into salad. Serve immediately.