Grilled Chicken and Arugula Salad

Ingredients

• 2 boneless skinless chicken breasts
• 2 cups tightly-packed arugula
• 2 tbsp lemon juice
• 1 tsp dijon mustard
• 6 tbsp extra-virgin olive oil
• to taste salt
• to taste black pepper
• to taste shaved parmeggiano-reggiano cheese

Steps

1. Brush both sides of the chicken with extra-virgin olive oil.
2. Season both sides liberally with salt and freshly-ground black pepper.
3. Grill over a preheated charcoal grill, turning often, until internal temperature reaches 165°F/73.8°C.
4. Move to a plate and cover with aluminum foil.
5. Let rest 10 minutes before shredding with two forks.
6. Whisk together the mustard and lemon juice.
7. Slowly whisk in the olive oil.
8. Season, if desired, with kosher salt and freshly ground black pepper.
9. Toss the chicken with the arugula and dressing.
10. Top with shaved Parmeggianno-Reggiano cheese.
11. Serve chilled.