A perfect salad for a light dinner or substantial lunch
Ingredients:
- 1 chicken cutlet
- 1/2 zucchini or 1/4 eggplant
- 1 onion
- 1/2 cup grape tomatoes
- 1 cup baby arugula or spinach
- 1 cup cooked whole wheat pasta
- Salt & pepper
- 2 tablespoons olive oil
- 1/2 fresh lemon
Instructions:
- Slice the zucchini or eggplant and onion into 1/2-inch-thick slices.
- Drizzle 1 tablespoon of the oil over the chicken and vegetables. Season with salt and pepper.
- Grill on an outdoor grill or indoor grill pan until vegetables are charred and chicken is cooked through.
- Dice the chicken and vegetables into bite size prices and mix with the grape tomatoes, greens, remaining oil, salt, pepper, and oregano.
- Before serving, squeeze the lemon half over the salad, and toss to combine.
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