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Arugula Salad With Peppered Chicken and Foccacia Croutons Recipe

Ingredients

How to make it

  • Preheat oven to 350.
  • Combine focaccia cubes, olive oil, parsley and garlic then toss well.
  • Toast in oven until browned then remove and allow to cool to room temperature.
  • Sauté bacon in a small pan over medium high heat until crisp about 8 minutes.
  • Remove from pan and drain on paper towels.
  • Drain bacon fat from pan then add vinegar and return to heat and bring just to a boil.
  • Scrape pan to dissolve any bacon drippings then remove from heat.
  • Add 1/2 cup olive oil, sugar and celery seeds then mix well.
  • Season with salt and set aside.
  • Trim wash and dry arugula.
  • Rub chicken all over with ground peppercorns and salt.
  • In large sauté pan heat vegetable oil over medium high heat until hot but not smoking.
  • Add chicken and sauté until well browned and opaque throughout about 3 minutes per side.
  • Place arugula in a large bowl.
  • Stir dressing well and add just enough to moisten arugula tossing to coat.
  • Place dressed arugula on 4 serving plates.
  • Top each portion with 1 chicken breast, 1/4 of the focaccia cubes and 1/4 of the bacon.

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The Cook

chefmeow Garland, TX

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