Wheat and soy springtime salad

Welcome spring with this fresh-tasting springtime salad with chicken, arugula, tomatoes, topped with croutons made from wheat, and drizzled with a healthy Asian- inspired dressing, made using soy sauce!

Ingredients:

Salad

• 1 tbsp extra virgin olive oil
• 1 tsp grated lemon rind
• 1 tbsp fresh lemon juice
• 4 (4-oz. or 113-gram) chicken breast cutlets
• ½ tsp salt
• ¼ tsp pepper
• 2 cups halved cherry tomatoes
• 1 (5-oz. or 142-gram) package baby arugula
• ½ cup wheat croutons

Dressing

• 2 tsp Dijon mustard
• ¼ cup rice wine vinegar
• 1 tsp soy sauce
• 2 tbsp light sesame oil
• 1.5 tbsp honey
• Salt and black pepper, to taste
• 2-3 tbsp sesame oil, or peanut oil

Directions:

1. In a shallow bowl, combine olive oil, rind, juice, and chicken cutlets; let stand 5 minutes.
2. Put all dressing ingredients, except sesame oil, in a blender or food processor and blend until smooth. With the machine running, slowly pour in the oil. Taste and adjust the seasonings according to taste. Set aside.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from heat. Let stand for 2 minutes. Slice into 1/2-inch strips.
4. In a large bowl, combine tomatoes, arugula, chicken, and dressing, toss to combine. Top with wheat croutons. Serve and enjoy!

Salad recipe inspired by Laraine Perri and dressing recipe inspired by Food.