Chicken and Pepper Salad
- 300 grams (approximately 10 1/2 ounces) Arugula
- 4 150-200grams (approximately 5 1/3-7 ounces) each Chicken breasts
- each with 3 red, green and yellow Bell pepper (each with 3 red, green and yellow)
- 1 tablespoon olive oil
Heat the broiler. with the rack 6 inches from the heat source. Rinse the arugula and shake dry, remove the tough stems and spread on four plates. Rinse the peppers, halve and remove the seeds. Place the peppers, skin side up on the broiler pan and broil until the skin blackens and blisters.
Remove the peppers from the broiler and when cool enough to hande, remove the skin. Cut the pepper halves lengthwise into thirds and divide among the salads. Heat the oil in a skillet over medium-high heat and saute the chicken, turning the chicken as it browns until cooked through, 2-3 minutes.
For the vinaigrette: Whisk together the balsamic and white vinegar, olive oil, vegetable broth, salt and pepper and drizzle over the salad. Slice the chicken breasts on the diagonal into strips and scatter over the salad. Serve warm, with whole-grain bread.