Grilled Chicken with Arugula and Snap Pea Salad

This vibrant dish features succulent grilled chicken paired with a fresh arugula and snap pea salad, tossed in a light lemon vinaigrette. The peppery arugula complements the sweetness of the snap peas, while the grilled chicken adds a satisfying protein boost. Perfect for a healthy lunch or dinner, this recipe balances traditional flavors with a modern twist.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups arugula, washed and dried
• 1 cup snap peas, trimmed
• 1/4 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 teaspoon dried oregano

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with olive oil, salt, pepper, and dried oregano.
3. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let rest for a few minutes.
4. In a large bowl, combine the arugula, snap peas, cherry tomatoes, and feta cheese.
5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
6. Slice the grilled chicken and place it on top of the salad mixture.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Serve immediately and enjoy your fresh and healthy meal!