Plant Paradox Arugula with Chicken and Lemon Vingeret

(from greenfood’s recipe box)

Prep time: 5 minutes
Cook time: 10 minutes
Serves 1 people

Ingredients

  • HICKEN
  • 1 tablespoon avocado oil
  • 4 ounces boneless, skinless pasture-raised chicken breast, cut into 1/2-inch-thick strips
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon sea salt, preferably iodized
  • Zest of 1/2 lemon (optional)
  • DRESSING
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch sea salt, preferably iodized
  • SALAD
  • 11/2 cups arugula
  • Sauteed mushrooms (optional)

Directions

  1. MAKE THE CHICKEN. Heat the avocado oil in a small skillet over high heat. Place the chicken strips in the hot pan and sprinkle with the lemon juice and salt. Sauté the chicken strips for about 2 minutes; turn them and sauté for another 2 minutes, until cooked through. Remove from the pan and reserve.

  2. MAKE THE DRESSING. Combine the ingredients in a mason jar with a tight-fitting lid. (Double the ingredients if making two batches.) Shake until well combined.

  3. TO SERVE. Toss the arugula in the dressing and top with the chicken, adding the lemon zest, if desired.

  4. VEGAN VERSION: Replace the chicken with grain-free tempeh, hemp tofu, or a cauliflower “steak,” a 3/4-inch-thick cauliflower slice seared over high heat in avocado oil until golden brown on both sides.

  5. VEGETARIAN VERSION: Same as above or substitute acceptable Quorn products.

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