Cookbook:Grilled Chicken and Arugula Salad

This salad consists of savory grilled chicken and spicy arugula dressed with a citrus vinaigrette.

Ingredients

 * 2 boneless skinless chicken breasts
 * 2 cups tightly-packed arugula lettuce, roughly chopped
 * 2 tbsp freshly-squeezed lemon juice
 * 1 tsp Dijon mustard
 * 6 tbsp extra-virgin olive oil, plus more for the chicken
 * Salt
 * Freshly-ground black pepper
 * Shaved (not grated) Parmeggiano-Reggiano cheese

Procedure

 * 1) Brush both sides of chicken with extra-virgin olive oil. Season both sides liberally with salt and freshly-ground black pepper.
 * 2) Grill over a preheated charcoal grill, turning often, until internal temperature reaches 165°F.
 * 3) Move to a plate and cover with aluminum foil. Let rest 10 minutes before shredding with two forks.
 * 4) Whisk together mustard and lemon juice. Slowly whisk in olive oil. Season, if desired, with kosher salt and freshly ground black pepper.
 * 5) Toss chicken with lettuce and dressing.
 * 6) Top with shaved Parmeggianno-Reggiano cheese and serve chilled.