45 minutes OR LESS

Marukan Chicken Arugula Salad

45 minutes
4 Servings
For Chicken:
2
Skinless, boneless chicken breasts
1 Tbsp
Olive Oil
2
Garlic Cloves, minced
To Taste
Salt and Pepper
For Salad:
2 Cups
Arugula
1 Cup
Cherry Tomatoes, quartered
1/2
Red Onion, sliced
1/4 Cup
Pomegranate Seeds
1 Cup
Cucumber, sliced
1 Cup
Green Bell Pepper, sliced thin
For Dressing:
3/4 Cup
Olive Oil
1/2 tsp
Mustard Powder
1 tsp
Sugar
To Taste
Salt and Pepper

INSTRUCTIONS

For Chicken:

Slice chicken breasts in half to make them thinner. Then in a medium bowl or resealable bag combine the chicken, olive oil, garlic, rice vinegar, salt, pepper and store in refrigerator for at least 30 minutes. Heat a large pan to medium heat and sauté until tender and cooked through (about 6 minutes per side). Then remove from pan, let cool and slice into bite sized pieces.

 

For Salad:

Combine the arugula, cherry tomatoes, red onion, pomegranate seeds, cucumber and green bell pepper into a large bowl. Top with chicken, drizzle with dressing, toss and garnish with basil. Enjoy!

 

For Dressing:

In a small bowl or mason jar combine the Marukan Genuine Brewed Rice Vinegar, olive oil, mustard powder and sugar. Then whisk it all together. Add salt and pepper to taste if desired.

 

For more delicious recipes from Marukan, click here! 

 

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