With crispy breaded chicken and a warm zesty dressing, this arugula salad delivers delicious flavors in every bite.
Recipe tags: chicken base, easy difficulty, lunch, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | frozen breaded chicken cutlets |
| ¼ cup | olive oil |
| 4 cloves | garlic, thinly sliced |
| 1 tbsp | freshly grated lemon zest |
| ¼ cup | freshly squeezed lemon juice |
| ¼ cup | drained pickled capers |
| 4 tsp | Better Than Bouillon® Roasted Chicken Base |
| 1 package (5oz) | arugula |
| 1 cup | croutons |
| ¼ cup | shaved Parmesan cheese |
Directions
Cook chicken according to package directions and cut into slices.
Meanwhile, in skillet set over medium heat, heat oil. Cook garlic, stirring frequently, for 1 to 2 minutes or until fragrant. Stir in lemon juice, capers, Roasted Chicken Base and 2 tbsp water. Bring to a boil. Cook, stirring frequently, for 1 minute. Stir in lemon zest. Cook, stirring frequently, for 1 minute.
Divide arugula among 4 plates. Top with sliced chicken. Drizzle with warm dressing. Garnish with croutons and Parmesan.
Tip: Substitute arugula with baby kale if preferred.