Peppery arugula needs very little to shine, and grilled chicken thighs with a sharp lemon vinaigrette give it exactly enough richness to feel like a real meal rather than a side salad. Shaved Parmesan on top ties everything together. For another green built around a citrus dressing, try our Massaged Kale Salad with Lemon and Tahini.
Ingredients
- 2 boneless, skinless chicken thighs
- 1 tbsp olive oil, plus 3 tbsp for the dressing
- 1/2 tsp fine sea salt, divided
- 4 cups arugula
- 1/2 cucumber, sliced
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 cup shaved Parmesan
Instructions
- Rub chicken thighs with 1 tbsp olive oil and half the salt.
- Grill or pan-sear over medium-high heat for 5-6 minutes per side, until cooked through (165°F/74°C). Rest 5 minutes, then slice.
- Whisk together remaining olive oil, lemon juice, Dijon mustard, and remaining salt for the vinaigrette.
- Toss arugula and cucumber with the vinaigrette.
- Top with sliced chicken and shaved Parmesan before serving.
Nutrition Facts (per serving)
| Calories | 390 |
| Total fat | 26g |
| Total carbohydrates | 6g |
| Dietary fiber | 2g |
| Protein | 33g |
| Sodium | 520mg |
Why This Is Good for Your Gut
Arugula is a cruciferous green rich in glucosinolates that support the body's detoxification pathways, and it's gentle enough in this raw quantity for most digestive systems. Chicken thighs provide protein and B vitamins with more fat than breast meat, which helps keep this filling despite the low carbohydrate count.
This one's sturdy enough to pack for lunch without wilting by noon. A protein-topped salad like this is an easy way to keep meals in line with a low-carb approach your gut can live with.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
