Meyer Lemon & Arugula Chicken Salad (Gluten-Free)

Celiac.com 03/07/2023 - Looking for a light and refreshing meal that's both delicious and nutritious? This lemon chicken salad recipe is sure to hit the spot. With zesty lemons, tender chicken, and crisp vegetables, fresh ingredients combine to make the perfect blend of tangy and savory. 

Whether you're looking for a quick and easy lunch or a healthy dinner option, this recipe is simple to make and sure to please. Plus, it's a great way to use up any leftover chicken you have on hand. 

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Ingredients:

• 2 medium lemons 
• 1½ tablespoons chopped fresh oregano 
• 1½ tablespoons canola oil 
• 2 teaspoons minced garlic 
• 4 (6-oz.) skinless, boneless chicken breasts 
• Cooking spray 
• 3/4 teaspoon kosher salt, divided 
• ½ teaspoon freshly ground black pepper, divided 
• 8 ounces thin asparagus 
• 8 green onions, trimmed 
• 2 tablespoons extra-virgin olive oil 
• 1½ tablespoons white wine vinegar 
• 5 ounces arugula - 1 package

Instructions:
Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.

Heat a grill pan over medium-high. Coat pan with cooking spray and add canola oil. Sprinkle chicken with ¼ teaspoon salt and ¼  teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices.

Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, tuning occasionally. Cut asparagus and green onions into 2-inch pieces.

Combine remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, olive oil, and vinegar in a large bowl. Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.