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Grilled Chicken-Arugula Salad with Grilled Tomato Salsa

Scott Phillips

Yield: Yields 2-1/2 to 3 cups salsa.

Servings: 6

Grilled peppers and grilled tomatoes have a great affinity. The acidity of the tomato tempers the sweetness of the charred peppers. Any extra salsa will keep in the refrigerator for up to three days. For a light lunch, serve the salsa and arugula with grilled garlic rubbed peasant bread in place of the chicken.


  • 5 plum tomatoes (about 1 lb. total)
  • 3 red bell peppers
  • 1 small fresh jalapeño
  • 1 large clove garlic, minced
  • 1-1/2 Tbs. red-wine vinegar
  • 6 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. fresh lemon juice
  • 2 cups arugula leaves, very coarsely chopped
  • 2 oz. Parmigiano-Reggiano, thinly shaved
  • 12 boneless, skinless thin chicken breast cutlets (about 2-1/4 lb.)

Nutritional Information

  • Calories (kcal) : 440
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 85
  • Sodium (mg): 670
  • Carbohydrates (g): 9
  • Fiber (g): 2
  • Protein (g): 57


  • Prepare a grill by adjusting the grill grate so that it’s 4 to 5 inches from the flame or heat source. Heat a gas grill to high or a charcoal grill to medium hot (the coals should be covered with light ash, and you should be able to hold your hand just over the grate for no more than three seconds).
  • Grill the tomatoes, bell peppers, and jalapeño, turning them occasionally, until the tomato skins are cracked and blackened in spots, 3 to 4 minutes, over charcoal, about twice that for gas, and until the pepper and jalapeño skins are blackened, 7 to 8 minutes. Remove them from the grill. Let the tomatoes cool and put the peppers and jalapeño in a paper or plastic bag to steam until cool enough to handle, about 10 minutes. Remove and discard the skins, seeds, and membranes from the peppers and jalapeño but not the tomatoes.
  • In a blender or a food processor, combine the tomatoes, peppers, jalapeño (as well as the juices from the vegetables), garlic, vinegar, and 3 Tbs. of the olive oil and pulse until the salsa has a chunky consistency. Season to taste with salt and pepper.
  • In a medium bowl, whisk the lemon juice with 1 Tbs. of the olive oil. Season with salt and pepper.
  • Brush the chicken cutlets with 1 to 2 Tbs. olive oil. Grill until golden on one side, about 2 minutes, turn them over, season with salt and pepper, and continue to grill until golden and cooked through, another 2 minutes.
  • Add the arugula and shaved Parmigiano to the lemon juice and olive oil and toss.
  • To serve, divide the chicken cutlets among six plates and top with the salsa and then with the arugula salad. Serve immediately.


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