Equipment
Ingredients
Dressing and Marinade
- 60 ml soy sauce
- 45 ml rice vinegar
- 15 ml sesame oil, toasted
- 15 ml avocado oil
- 15 g sambal oelek
- 10 g fresh ginger, grated
- 2 garlic, minced
Chicken and Salad
- 600 g boneless skinless chicken breasts
- 150 g wild arugula, washed and dried
- 15 ml avocado oil
Nutrition (per serving)
Method
In a mixing bowl, combine the soy sauce, rice vinegar, toasted sesame oil, the first measure of avocado oil, sambal oelek, grated ginger, and minced garlic. Whisk continuously until completely homogenized.
Place the chicken breasts on a cutting board, cover with plastic wrap or parchment paper, and strike firmly with a meat mallet until an even thickness of about 1.5 centimeters is achieved.
Transfer the pounded chicken to a shallow dish and pour half of the dressing over the meat, turning to coat. Let it sit at room temperature for 15 minutes. Reserve the remaining dressing in a clean container for the salad.
Heat the remaining cooking avocado oil in a large skillet over medium-high heat. Using tongs, carefully place the marinated chicken in the hot pan and cook for 3 to 4 minutes per side until deeply browned and an inserted meat thermometer registers 74C/165F.
Transfer the cooked chicken to a clean cutting board and let it sit undisturbed for 5 minutes. This allows the muscle fibers to relax and retain their juices.
Place the washed wild arugula in a clean mixing bowl and drizzle with the reserved dressing. Gently toss the greens until evenly coated.
Using a chef knife, slice the rested chicken against the grain. Mound the dressed arugula on serving plates and arrange the sliced chicken directly on top of the greens. Serve immediately.
Chef's Notes
- Pounding the chicken not only ensures perfectly even cooking but also tenderizes the muscle fibers, resulting in a much juicier finished piece of meat.
- Reserving half the dressing guarantees no cross-contamination from the raw chicken while beautifully marrying the flavor profiles of the hot protein and the crisp salad.
- If wild arugula is too pungent or bitter for your palate, try blending it fifty-fifty with baby spinach or butter lettuce to mellow the peppery bite.
- Ensure your skillet is adequately preheated before adding the chicken; a hot pan is crucial for developing the savory, caramelized crust that anchors the dish.
Storage
Refrigerator: 3 days — Store the cooked chicken and undressed arugula in separate airtight containers.
Freezer: 1 month — Freeze the cooked chicken only; the fresh greens and dressing will not survive freezing.
Reheating: Gently warm the chicken in a skillet over low heat until just heated through before serving over fresh dressed greens.
