Welcome to a recipe that proves simple can be spectacular! This Chicken Fillet and Arugula Salad is a celebration of fresh flavors and delightful textures. Imagine tender, golden-brown chicken pieces nestled on a bed of peppery arugula and juicy tomatoes, all brought together with a vibrant pesto dressing and a zesty drizzle of lemon and balsamic. It's the kind of meal that feels both wholesome and indulgent. Perfect for a quick weeknight dinner, a healthy lunch, or even a light and elegant starter, this salad is ready in just 15 minutes. Let's create something delicious together!
Chicken Fillet and Arugula Salad
Ingredients for Chicken Fillet and Arugula Salad
- 120 g chicken breast fillet
- 2 teaspoons potato starch
- 150 g arugula
- 1 red tomato
- 1 tablespoon pesto sauce
- salt and black pepper to taste
- vegetable oil for frying
- extra virgin olive oil, lemon, balsamic vinegar
How to Make Chicken Fillet and Arugula Salad
Cut the skinless chicken breast fillet across the grain into strips about 1 centimeter thick.
Sprinkle the sliced fillet with potato starch and mix well.
Place the starch-coated chicken pieces in hot oil and quickly fry until golden brown on both sides.
Cut the skinless chicken breast fillet across the grain into strips about 1 centimeter thick. Season with salt to taste, massaging it into the chicken. For this recipe, it’s best to use chilled chicken fillet; if you use frozen and thawed chicken, it might turn out dry.
Sprinkle the sliced fillet with potato starch and mix. You can also put the starch in a bag, add the chicken, and shake it. A thin layer of coating will evenly cover the pieces.
Pour a little refined vegetable oil for frying into a wok-style pan. Once the oil is hot, add the starch-coated chicken pieces and quickly fry until golden brown on both sides. This should take no more than 4-5 minutes. Remove the fried chicken from the wok and place it on a paper towel to absorb any excess oil.
Soak the arugula in cold water. Rinse thoroughly and place in a colander or dry in a salad spinner.
Soak the arugula in cold water. Rinse thoroughly and place it in a colander or dry it in a salad spinner.
Place the arugula in a bowl and add the pesto sauce.
Mix the arugula and pesto well.
Cut the tomato into thick slices.
Place the arugula in a bowl and add the pesto sauce. At the end of the recipe, I’ll share how to make a simple and delicious pesto at home.
Mix the arugula and pesto well, so the leaves are coated in the flavorful sauce.
Cut the tomato in half and remove the stem. Slice the tomato into thick wedges. Arrange the arugula on a plate, top with the tomatoes, and season with salt and ground black pepper. You can also use cherry tomatoes in this recipe; just cut them in half and lightly salt them.
Arrange the fried chicken pieces over the vegetables, then drizzle everything with extra virgin olive oil, balsamic vinegar, and freshly squeezed lemon juice.
Place the fried chicken pieces on top of the vegetables. Drizzle everything with extra virgin olive oil, balsamic vinegar, and freshly squeezed lemon juice. Serve immediately. Enjoy your meal!
And there you have it—a beautiful and delicious Chicken Fillet and Arugula Salad ready to be enjoyed! This dish is wonderfully versatile. Feel free to add a sprinkle of shaved Parmesan cheese, some toasted pine nuts for extra crunch, or even a few slices of avocado for creaminess. It pairs beautifully with a crisp glass of Sauvignon Blanc or a light Pinot Grigio. We hope this recipe becomes a new favorite in your home, bringing a touch of freshness and flavor to your table. Enjoy every bite!
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