Grilled Chicken With Arugula And Zucchini Salad

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Parade Magazine
Nutrition per serving    (USDA % daily values)
Uploaded by: Parade Magazine Magazine


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Ingredients for 4 servings

4 skinless, boneless chicken breast halves (about 6 oz each)

1 Tbsp olive oil

Kosher salt and freshly ground black pepper

5 oz baby arugula (about 8 cups)

1 cup cherry tomatoes, halved

2 small, thin zucchini

Lemon-caper vinaigrette

2 Tbsp shallots, finely chopped

Zest of 1 lemon

3 Tbsp fresh lemon juice

1 Tbsp capers, chopped and drained

1 Tbsp peperoncini, finely chopped

2 tsp white wine vinegar

ΒΌ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

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