Crispy Chicken + Arugula Salad

Elevate your salad game with my Crispy Chicken and Arugula Salad, a tantalizing ensemble of flavors and textures that promises to satisfy even the most discerning palates. Imagine succulent pieces of golden-brown crispy chicken, perfectly seasoned and nestled atop a bed of peppery arugula leaves. Each bite delivers a delightful crunch, balanced by the tender juiciness of the chicken and the subtle bitterness of the arugula. Whether enjoyed as a light lunch or a satisfying dinner, my Crispy Chicken and Arugula Salad is a testament to the art of culinary balance, offering a fresh and invigorating dining experience that leaves a lasting impression.

Ingredients: (Serves 2-3)

• 2 chicken breasts; thinly sliced in half

• 4 cups arugula

• 2 eggs, 1 cup flour, 1 cup bread crumbs (for coating the chicken)

• 1/2 cup vegetable oil for frying the chicken

• 1/4 cup Parmesan (for the salad)

• 1 tbsp olive oil (for the salad)

• 1 lemon, juiced (for the salad)

• Salt and pepper (for seasoning the chicken)

• Garlic salt (for the salad)

Recipe:

1. Add oil to a pan and heat to medium

2. While this is heating up, slice the chicken breasts in half. Sprinkle with salt and pepper. Then add to the flour, egg mixture, and bread crumbs. Once the stove has been heating for ~5 mins, add the chicken onto the pan. It should start sizzling right away. Cook for ~4 mins on each side (or until it reaches 165 degrees internally)

3. While this is cooking, add your arugula, lemon juice, olive oil, Parmesan, and garlic salt together and toss

4. Serve the chicken and salad. Enjoy!