Arugula Salad with Lemon Chicken & Nectarines
- 2 chicken breasts
- 10 cups baby arugula
- 1/4 cup fresh basil, sliced into ribbons
- 3-4 nectarines sliced
- Juice of 1 – 1.5 lemon(s) to taste
- Extra Virgin Olive oil to taste
- salt and fresh pepper
For the marinade:
- Juice of 1 lemons
- 2 cloves garlic, minced
- 1/4 teaspoon sea salt
- 1/2 cup of olive oil
- 1/4 cup rougly chopped basil
In a bowl, whisk together the olive oil lemon juice and salt for the marinade. Add the garlic and basil and whisk again. Pour the marinade over the chicken and refrigerate for several hours.
Grill the chicken breasts. While the chicken breasts are grilling, toss the arugula and basil with olive oil in a large bowl until the leaves are well coated. Pour in the lemon juice and toss again.When the chicken breasts are done, slice them.
Place the tossedgreens into bowls and top with sliced nectarines and chicken. Salt and pepper to taste.