Arugula & Artichoke Salad

Servings: 4

Prep Time: 10 min

Cook Time: 10 min


2 each; (6 oz) chicken breast

1/2 cup; Italian dressing

6 cups; arugula, chopped

1/2 cup; artichoke halves

1/4 cup; roasted red pepper, sliced

1/2 cup; Roma tomatoes, thinly sliced wedges

1/2 cup; Champagne vinaigrette

1 cup; Mrs. Cubbison's Asiago Cheese Ciabatta Croutons

2 tablespoons; Parmesan cheese, shaved


  • Marinate chicken breast in Italian dressing for two hours; remove from marinade. Grill until internal temperature of chicken reaches 165°F slice into 1/4" pieces.
  • Mix arugula, artichoke, red pepper, tomato and sliced chicken with vinaigrette dressing until well coated.
  • Remove to serving plate; top with Parmesan cheese and croutons.