• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

Widgets In Tabs

  • Social

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • Search

  • Archives

  • Home
  • Recipes
  • Text Index
  • Cookbooks
    • The Classic Slow Cooker
    • The Cupboard To Table Cookbook
  • Recipe Box
  • About Me
    • Media/PR
    • Contact
    • Privacy
Home » Chicken » Chicken with Warm Arugula & Radicchio Vinaigrette

Chicken with Warm Arugula & Radicchio Vinaigrette

September 7, 2016 by Judith Hanneman

As an Amazon Associate I earn from qualifying purchases.

14shares
  • 14
Jump to Recipe Print Recipe

A simple sauteed chicken breast on a bed of arugula, radicchio and Belgian endive with a warm vinaigrette.

Here’s a simple chicken dinner that’s ready in less than 30 minutes.

Stunningly Simple

If you want a dinner that’s on the table within 30 minutes and one that’s healthy too, then this is it.

I recently took an online course called, “Rediscovering the Lost Art of Cooking.”  One of the dishes the chef instructor prepared was this chicken.  It looked so good and easy, I just had to do it for myself.

I highly recommend this course.  I have been really BLAH about cooking lately and I have to say, this inspired me to get back into the kitchen again and get creative.

A simple sauteed chicken breast on a bed of arugula, radicchio and Belgian endive with a warm vinaigrette.

Leftover Greens

The chef instructor said to use up any salad greens you have in the fridge, but he demonstrated this with arugula, radicchio and Belgian endive.  I love arugula and will look for any excuse to eat it, but I’ve never tried radicchio nor Belgian endive. This was a perfect opportunity to do just that.

Tomatoes are a must in this salad. I used cherry and grape tomatoes and I included orange and yellow varieties so the meal would be more colorful.  Now that summer home-grown tomato crops are ready to harvest, these work perfectly here. Home-grown tomatoes have such wonderful flavor, so forgoing color variety for taste is way better.

A simple sauteed chicken breast on a bed of arugula, radicchio and Belgian endive with a warm vinaigrette.

Tasty Dressing

The vinaigrette dressing is made in the same skillet the chicken was cooked in.

The dressing is simple yet tasty. It gets a lot of flavor from the browned bits (called “fond”) that remain in the skillet after you saute the chicken. All you do is deglaze the pan with a bit of chicken stock then reduce that down till all that’s left is about a tablespoon or two. Then it’s just preparing a standard vinaigrette dressing which is 1 part acid to 2-3 parts oil.

The Recipe

 

A simple sauteed chicken breast on a bed of arugula, radicchio and Belgian endive with a warm vinaigrette.
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Chicken with Warm Arugula & Radicchio Vinaigrette

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2
Author: Judith Hannemann

Ingredients

  • 2 medium chicken breasts
  • 2 tbs olive oil
  • 1/2 small head of radicchio torn into pieces
  • 2 cups arugula1 small Belgian endive torn into pieces
  • 1 cup grape tomatoes of varying colors cut in half (see NOTES)
  • Dressing:
  • 1/2 cup chicken stock
  • juice of 1/2 a large lemon
  • 3-4 tbs extra-virgin olive oil
  • salt to taste
  • pepper to taste

Instructions

  • Using a meat mallet, pound chicken down to a uniform thickness of about 1/4-inch. Season each side with a bit of salt and coarsely ground pepper.
  • Heat a large skillet over medium-high heat. Add the 2 tbs of olive oil and when the oil shimmers, place chicken in the pan.
  • Brown well on both sides. Remove chicken and keep warm.
  • To make dressing, deglaze the pan with the 1/2 cup of chicken stock, making sure to scrape up all the browned bits. Turn heat to medium-high and reduce until there's about 2 tbs of liquid in the pan.
  • Remove from heat and stir in the lemon juice. Then whisk in the extra-virgin olive oil. Add any additional salt and pepper at this time. Also if you want a tangier dressing, feel free to add a few drops more of lemon juice. If you find the dressing too tart, stir in a pinch or two of sugar.
  • In a large bowl, mix the salad ingredients. Add about 2 tbs of the warm dressing and toss to coat.
  • Divide salad onto 2 plates and place chicken on top of salad. Drizzle remaining dressing over each plate.

Notes

Home-grown tomatoes are an excellent substitute.
Recipe is easily doubled or tripled.
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

A simple sauteed chicken breast on a bed of arugula, radicchio and Belgian endive with a warm vinaigrette.
14shares
  • 14

More from The Midnight Baker!

Filed Under: Brunch, Chicken, Everyday Meals, Lunch, Salads Tagged With: arugula, chicken, radicchio, vinaigrette

Previous Post: « Slow Cooker Country Chicken
Next Post: Italian Bake Casserole »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2019. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

“Must Try” Recipes

Awesome pork chops are baked on a bed of apples and topped with super-savory stuffing. Your family will beg for seconds!

Pork Chops with Apples & Stuffing

Juicy baked chicken with a crusty parmesan crumb coating.

Crusty Parmesan Chicken

Tasty beef chuck steak and hearty noodles cooked to perfection in the slow cooker.

Slow Cooker Beef With Noodles

Made with the kielbasa, this creamy corn casserole is a satisfying main dish. Leave out the kielbasa, and it's a great side.

Creamy Corn And Kielbasa Casserole

Follow by Email

Subscriber exclusive: e-cookbook with subscription*

*Link to download will be in your confirmation email.

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery my photos on tastespotting my foodepix gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2019 • BAKEATMIDNITE.COM