Tonight’s dinner was light and we ate late due to my work and Jen having an appointment, but I did get to enjoy cooking. This is by far one of cheapest dinners I have made at a total cost of $11 and some change. Also, I have a piece of chicken to take into work tomorrow for lunch.

Arugula Salad with Chicken

1 bag of arugula

2 boneless, skinless chicken breasts (I cooked the whole package-3 chicken breasts–and will take the other chicken breast into work for lunch tomorrow)

half of a white onion sliced

1 red pepper

1/4 cup fresh lemon juice

3 tablespoons olive oil

1 table spoon of honey mustard (I grabbed the wrong mustard out of the fridge for the picture)

1 teaspoon finely grated lemon zest

handful of vine tomatoes

1/2 cup shaved parmesan (I use a vegetable peeler for this)

salt and pepper to taste

eat up a skillet with olive oil and add salt and pepper and let the chicken cook.

While the chicken is cooking I slice up the onion, tomatoes, and red pepper.

Now time to add the arugula to the bowl and start making the lemon vinaigrette dressing.

To make the lemon vinaigrette combine lemon juice, olive oil, honey mustard, and lemon zest to a bowl. Whisk until everything is combined.

Chicken should be about done now–make sure to check the internal temp–then let the chicken sit for about 10 minutes to cool.

Add to the bowl of arugula, onion, red pepper, and tomatoes.

Time to mix everything well and add the vinaigrette.

Transfer the salad to a bowl and add chicken and parmesan for plating.

So there you have it, a dinner salad with a lemon vinaigrette you made yourself!

Happy Cooking!