Name: Grilled Chicken Salad
Total time: 45 min
Ingredients: 4 (6- to 8-ounce) boneless, skinless chicken breasts , trimmed; Salt and pepper; 6 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar , minced; 8 ounces (8 cups) baby arugula; 8 ounces fresh whole-milk mozzarella cheese , torn into bite-size pieces (2 cups); 8 ounces cherry tomatoes , halved; ½ cup pitted kalamata olives , chopped; Coarse finishing salt

Why This Recipe Works

Just a few perfectly flavorful ingredients and some salt elevate this vibrant summer weeknight arugula and grilled chicken salad. Cherry tomatoes, kalamata olives, and bite-size pieces of fresh mozzarella—all dressed with a sharp red wine vinaigrette—contribute garden freshness, brininess, and richness, respectively. Then we sprinkle on the salt, and the crystals offer textural contrast to and enhance the flavors of the soft milky mozzarella, sweet juicy tomatoes, and moist charred chicken. To keep the salt level in check, use a gentle hand when seasoning the chicken before cooking.

Before You Begin

You can use your preferred coarse finishing salt in this recipe.

Instructions

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Pat chicken breasts dry with paper towels and lightly season with salt and pepper. Clean and oil cooking grate. Place breasts on grill and cook until chicken registers 160 degrees, about 6 minutes per side. Transfer breasts to cutting board, tent with aluminum foil, and let rest for 5 minutes.

Slice breasts ½ inch thick. Whisk oil, vinegar, garlic, ⅛ teaspoon salt, and pinch pepper together in large bowl. Add arugula, mozzarella, tomatoes, and olives and toss to combine. Divide salad among individual plates, top with chicken, and sprinkle with finishing salt to taste. Serve.