Italian Chicken Salad
Honeydew Melon with Mint
Ingredients
- 1½ lb split chicken breasts
- ¼ cup extra virgin olive oil
- 3 Tbsp Champagne vinegar (or use white wine vinegar)
- ½ Tbsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup roasted red peppers, drained and chopped
- 2 Tbsp sliced black olives, drained
- ½ cup chopped celery
- ¼ cup sliced fresh basil
- 1 green onion, chopped
- ½ (5-oz) pkg baby arugula
Instructions
- Sprinkle chicken lightly with salt. Cover chicken with water in a large pot; bring to a boil over high heat. Reduce heat, and simmer 15 to 20 minutes or until chicken is done. Remove from heat; cool and chop chicken to yield 2 cups.
- Whisk together oil, vinegar, mustard, salt, and pepper in a large bowl. Add chicken, roasted peppers, olives, celery, basil, and onion; toss. Season with salt and pepper to taste. Serve over arugula.
Side Dish Ingredients
- 1½ cups cubed honeydew
- 2 Tbsp torn fresh mint
- 1 Tbsp fresh lemon juice
- ½ Tbsp raw honey
Side Dish Instructions
- Toss together all ingredients in a bowl.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
