The arugula called for in this recipe is not essential and you can substitute watercress or even iceberg lettuce if you have to. But if you can find it, it’s a fresh attractive taste. I used to grow arugula in my back yard garden, using seeds a friend brought back for me from Italy.
4 boneless roaster thigh cutlets
1 teaspoon coarsely ground or cracked black pepper
3 tablespoons Worcestershire sauce, divided
1/2 cup olive oil or vegetable oil, divided
salt to taste
1 tablespoon Dijon mustard
2 tablespoons wine vinegar
1 tablespoon minced shallot or scallion
1 small head bibb or Boston lettuce, torn into pieces
1 bunch arugula, well rinsed, torn into pieces
1 head Belgian endive, torn into pieces
1/2 pound green beans, cooked tender-crisp
1 tablespoon minced fresh basil (optional)
1 tablespoon minced fresh parsley
Open cutlets and flatten slightly to even thickness; press pepper into both sides of cutlets and place in a shallow baking dish. Add 2 tablespoons Worcestershire sauce; turn chicken to coat well. Cover and refrigerate 1 hour or longer. Remove cutlets from marinade; brush with 1 tablespoon oil and sprinkle lightly with salt. Grill cutlets, uncovered, 5 to 6-inches above medium-hot coals 25 to 35 minutes or until chicken is cooked through, turning occasionally.
In salad bowl, combine mustard, vinegar and shallot. Gradually whisk in remaining oil. Slice warm cutlets and add any meat juices to dressing. Arrange greens around edges of 4 dinner plates. Toss chicken and beans with dressing and mound equal portions in middle of greens. To serve, drizzle salads with any remaining dressing and sprinkle with minced herbs.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission