Salad with arugula and breast. Mediterranean greens arugula in salads

Salad with arugula has already become commonplace on Russian tables and rarely surprises anyone. But what is this plant anyway? Arugula is a herb that has unique taste qualities and benefit to the body. It contains many vitamins and useful substances such as vitamins A, B and C. Among minerals arugula contains potassium, magnesium, iodine, iron, magnesium and more. Arugula also has bactericidal and healing properties.

This greenery is good for internal organs. Flavanoids in arugula strengthen the walls of blood vessels and stimulate metabolism. By constantly eating arugula, the body will begin to rejuvenate, and nervous system- recover. Also, with its help, food begins to be better absorbed. In addition, this good prevention stomach ulcers and diseases of the gastrointestinal tract.

Arugula always looks harmonious in dishes with herbs and brings its own touch of astringency. What is better to cook from it? Firstly, these are definitely salads, since arugula is consumed raw there. give in heat treatment the plant is not worth it, because it is so lost important trace elements. You just need to rinse and cut, and then experiment with other products. See our recipes and do not be afraid to combine, because you will succeed!

How to cook arugula salad - 15 varieties

simple and vitamin salad great for breakfast or healthy snack for lunch.

Ingredients:

• Beets - 2 pcs.
• Arugula - 280 g
• Goat cheese - 100 g
• Walnuts- 65 g
• Olive oil - 1/4 tbsp.
• Lemon - 1/2 pc.
• Dry mustard - 1/4 tsp
• Sugar - 3/4 tsp
• Salt and pepper to taste

Cooking:

1. Boil the beetroot until soft, about 1 hour. Cool, peel and chop.
2. Mix in a medium bowl olive oil, lemon juice, mustard, salt, sugar and salt and pepper. Stir until the sugar is completely dissolved. Rinse the arugula goat cheese cut into sticks, finely chop the walnuts.
3. Put arugula leaves on a plate, top with beetroot slices and goat cheese. Sprinkle with nuts and drizzle with dressing.

So light and quick salad will refresh your meal and bring colors to it.

Ingredients:

• Arugula - to taste
• Cherry tomatoes - 4 pcs.
• Parmesan - 20 g
• Honey - 1 tsp
• Balsamic vinegar - 1 tsp
• Olive oil - 4-5 tsp
• Salt and pepper to taste

Cooking:

1. Rinse the arugula and arrange on a plate. Cut cherry tomatoes in half and add to arugula. Parmesan cut into thin slices and mix with the mass.
2. For dressing: add 1 tsp to honey. vinegar to liquefy honey, add 3 tsp. olive oil and stir again, salt and pepper.
3. Add the dressing to the rest of the ingredients and mix, salt to taste.

Honey can be replaced with lemon juice, so the dressing will get sour taste and give the salad a different aftertaste.

Soft tuna fillet with juicy cherry tomatoes framed with arugula and lettuce will look spectacular, and the aftertaste will never be forgotten.

Ingredients:

• Canned tuna - 1 can
• Quail egg - 6 pcs.
• Arugula - 200 g
• Cherry tomatoes - 6 pcs.
• iceberg lettuce - to taste
• Bell pepper- 1/2 pc.
• Young potatoes - 2 pcs.
• string beans- taste
• Onion - 1/2 pc.
• Olives - to taste
• Olive oil - 1 tbsp. l.
• Salt and pepper - to taste
• Vinegar - 1 tsp

Cooking:

1. Boil eggs, potatoes and beans until tender. Peel the eggs from the shell and cut into halves.
2. Mix all ingredients except eggs.
3. Mix oil, vinegar, pepper and salt. Drizzle dressing over salad.
4. Top with egg halves.

The combination of the most tender chicken fillet and spicy arugula will be remembered by everyone for its mild taste.

Ingredients:

• Breaded chicken breast fillet - 4 pcs.
• Arugula - 150 g
• Cherry tomatoes - 15 pcs.
• Red onion - 1 pc.
• Hard cheese - 2 slices
• Pine nuts - 2 tsp
• Olive oil - 2 tbsp. l.
• Lemon juice - 1 tbsp. l.
• Soy sauce- 1 tbsp. l.
• Balsamic vinegar - 1 tbsp. l.
• Salt and pepper to taste

Cooking:

1. Rinse and dry the arugula. Chicken fillet fry until cooked, cool and cut into sticks. Onion cut into half rings, cherry tomatoes - in half.
2. Mix olive oil, soy sauce, lemon juice and balsamic vinegar.
3. Mix all ingredients, pour over dressing and mix thoroughly.
4. To sprinkle pine nuts and cheese. Salt to taste.

Pine nuts can be replaced with walnuts, pecans or pistachios.

Such a hearty and simple salad can become a full and tasty dinner.

Ingredients:

• Mushrooms - 150 g
• Asparagus - 6 pcs.
• Arugula - 150 g
• Onion - ½ pcs.
• Olive oil - 2 tbsp. l.
• Balsamic vinegar - 2 tbsp.
• Salt and pepper

Cooking:

1. Onion cut into half rings and fry in oil.
2. Mushrooms cut into slices, asparagus cut across. Pour everything to the onion, salt and fry.
3. Arrange arugula on a plate, top with mushrooms and asparagus.
4. Pour vinegar into the pan where the mushrooms were fried, boil and pour over the salad. Mix, salt and pepper.

Delicious arugula salad juicy tomatoes And tender champignons brighten up any meal.

Ingredients:

• Arugula to taste
• Tomato - 1 pc.
• Champignons - 3 pcs.
• Quail eggs - 6-8 pcs.
• Linseed oil - 1 tbsp. l.
• Flax seeds - to taste
• Salt and pepper to taste

Cooking:

1. Rinse arugula leaves and tear into small pieces. Chop the tomato into small pieces quail eggs- into halves and add to the arugula. Peel and finely chop the mushrooms, add to the salad.
2. pour over linseed oil and sprinkle with flax seeds. Add salt and pepper and mix thoroughly.

Fragrant salad with arugula and slices of salmon, tangerine and avocado will refresh any feast.

Ingredients:

• Salmon - 200 g
• Arugula - 200 g
• Mandarin - 2 pcs.
• Onion - ½ pcs.
• Avocado - 1 pc.
• Olive oil - 2 tbsp. l.
• Salt and pepper to taste

Cooking:

1. Fry the salmon fillet on both sides and cut into small pieces.
2. Peel the tangerines and cut the slices across into cubes. Chop the onion into thin feathers.
3. Cut the avocado into cubes and mix with arugula, onions and tangerines.
4. Put greens on a plate, on top - salmon fillet.
5. Mix oil, vinegar, salt and pepper. Pour over the salad and mix.

A bright mix of arugula and citruses will fill you with a charge of vitamins and energy for the whole day!

Ingredients:

• Arugula - 100 g
• Lemon - ½ pc.
• Orange - 1 pc.
• Chicken fillet - 1 piece
• Honey - 1 tsp
• Vegetable oil - 2 tbsp. l.
• Feta cheese - 100 g
• Salt and pepper to taste

Cooking:

1. Chicken fillet cut into small pieces. Fry in vegetable oil until tender.
2. Cut the feta into cubes, peel the orange and also cut into sticks.
3. Mix honey with lemon juice and butter.

Orange can be replaced with a pear or tangerine, so the salad will sparkle with new colors.

The most tender shrimp combined with spicy arugula will make everyone's appetite with their juicy duet.

Ingredients:

• Green salad - 150 g
• Shrimps - 500 g
• Arugula - 100 g
• Olive oil - 4 tbsp. l.
• Lemon juice -1 tbsp. l.
• Soy sauce - 2 tbsp.
• Cherry tomatoes - 150 g
• White dry wine- 2 tbsp. l.
• Salt and pepper to taste

Cooking:

1. Boil shrimp in salted water for 3 minutes, drain in a colander and pour over cold water. Clean and fry in oil. After cooling, pour over lemon juice and let it brew
2. Pick up the arugula and put in a bowl. Cut cherry tomatoes in half and place in the same place. Drain the liquid from the shrimp and combine with arugula and cherry tomatoes.
3. Mix lemon juice, soy sauce, oil and wine, add salt and pepper. Pour dressing over salad and mix.

Such unusual salad with arugula and eel will be remembered by its exotic taste and view.

Ingredients:

• Arugula - to taste
• Eel - 100 g
• Balsamic vinegar - 1.st. l.
• Unagi sauce - 1 tbsp. l.
• Sesame - 1 tsp
• Salt and pepper to taste

Cooking:

1. Rinse the arugula and cut in half. Add balsamic vinegar, unagi sauce, salt and pepper to it. To stir thoroughly.
2. Cut the eel fillet into strips and fold over the salad. Sprinkle with sesame seeds.

A very quick and simple salad will help the hostess out of unexpected guests, because it consists of only three ingredients!

Ingredients:

• Arugula - 1 bunch
• Cherry tomatoes - 200 g
• Radishes - 6 pcs.
• Olive oil - 1 tbsp. l.
• Lemon juice - 2 tsp
• Salt and pepper to taste

Cooking:

1. Rinse the arugula and tear into pieces with your hands. Cut radishes into thin slices, cut cherry tomatoes in half.
2. Mix olive oil with lemon juice, salt, pepper and pour over the salad. To stir thoroughly.

There is nothing better than to enjoy fresh salad from tender arugula, juicy watercress, cucumbers and radishes.

Cooking:

• Watercress salad - 1 bunch
• Arugula - 1 bunch
• White cabbage - 1/3 head
• Cucumber - 2 pcs.
• Radishes - 5 pcs.
• Dill to taste
• Olive oil - 1 tbsp. l.
• Salt and pepper to taste

Cooking:

1. Finely chop the cabbage, cut the cucumbers and radishes into half rings, finely chop the dill.
2. Coarsely chop the arugula and watercress and combine with the rest of the vegetables. Drizzle with oil, salt, pepper and mix thoroughly.

Dessert strawberries mixed with arugula will become the culinary dream of every gourmet.

Ingredients:

• Arugula - 280 g
• Strawberries - 300 g
• Walnuts - 65 g
• Parmesan - 60 g
• Balsamic vinegar - 2 tbsp. l.
• Olive oil - 1 tbsp
• Salt and pepper to taste

Cooking:

1. Roast the nuts over medium heat for 3-5 minutes. Cool and grind.
2. Put arugula, chopped strawberries on a plate and grate Parmesan on top. Salt, pepper and mix.
3. Drizzle with oil and vinegar and sprinkle with nuts.

Divinely delicious and unsurpassed salad with sweet pear, tart arugula and delicate sheep's cheese will decorate any holiday table.

Ingredients:

• Arugula - 150 g
• Conference pears - 2 pcs.
• Chinese pears - 2 pcs.
• Lemons - 1 pc.
• Dry white wine - 150 ml
• Cane sugar - 1 tsp
• Pine nuts - 25 g
• Oil from grape seeds taste
• Ground black pepper to taste
• Sea salt to taste
• Sheep cheese - 50 g

Cooking:

1. Arugula leaves and dry. Peel the pears, remove the cores and cut into quarters. Sprinkle with lemon juice.
2. Heat up the pan and pour in the wine. Add cane sugar and stir until dissolved. Let the wine evaporate by half.
3. Put "Conference" in a pan. Cook over high heat, stirring gently, until the wine has almost completely evaporated and the pears are dark and soft.
4. Slice the cheese into thin slices.
5. Arrange arugula on dry plates. Top - pears "Conference", fresh "Chinese", cheese.
6. Drizzle with oil and sprinkle with lemon juice. To sprinkle pine nuts Taste and add salt and pepper if necessary.

Such a hearty and unusual salad will immediately attract the attention of its interesting presentation and will be remembered for its excellent taste.

Ingredients:

• Cod liver - 1 can
• Tiger chrimp- 10 pieces.
• Arugula - 100 g
• Egg -2 pcs.
• Pickled cucumbers - 2 pcs.
• Mayonnaise -2 tbsp. l.
• Salt and pepper to taste

Cooking:

1. Boil the shrimp, cool and remove the shell.
2. Hard boil eggs and cut into cubes.
3. Cut the liver into slices and blot the excess oil.
4. Mix eggs, liver, shrimp and arugula.
5. Mix mayonnaise with chopped cucumbers and season the salad. Add salt and pepper to taste.

To give poultry meat a particularly interesting flavor, marinate it in soy sauce. But in order - we will wash the fillet, clean it from the films and cut it into small pieces. In order for the meat to better absorb the marinade and become softer, lightly beat off the pieces on both sides with a special hammer. Pour soy sauce into a deep plate, put chicken pieces in it, mix and leave to soak for half an hour.

We wash the orange and greens. Remove the peel from the orange, remove the white connecting films and divide it into slices. Slices can be cut in half or left as is if the orange is not large.

We dry the greens by shaking, remove the lower coarse parts of the stems, and finely cut the remaining leaves. Arugula can be left unchanged.

Who likes dried sesame seeds? To me! So it becomes crispy and acquires additional flavor notes. We put the pan on the stove and set fire to the burner. Pour the sesame seeds into the pan and fry them until light golden brown, without adding oil.

The meat is already marinated, we take it out of the plate and dry it with paper napkins. After frying the sesame seeds, you can not rinse the pan if the seeds are not burnt, but immediately grease with olive oil and put on fire to warm up. IN hot pan Spread the marinated chicken meat and fry it on all sides until golden brown. This will take you about 4-5 minutes. We take out the pieces with a slotted spoon, drain the excess oil, and put them on a plate where the meat will cool before adding to the salad. Meat after frying is also better to lay out on paper towels for them to absorb excess fat, since we do not need it either in a salad, or, even more so, on our sides.

Calories: Not specified
Cooking time: not specified

Original summer salad with arugula and chicken, with the addition of juicy tomatoes, sweet bell pepper under spicy low-fat sauce- This is a quick dish to prepare. European cuisine, which can be served as the main. Light diet The salad will especially appeal to lovers of healthy natural food. White meat chicken combined with fresh vegetables will not give a feeling of heaviness in the stomach, so you can safely cook it for dinner. This salad is very low in calories, especially thanks to the dressing. It is prepared on the basis of olive oil and lemon juice with the addition of mustard. In combination with fragrant arugula, the taste is spicy! If you have not prepared a salad with yet, we advise you to do it - another delicious and beautiful appetizer not prevent!

Ingredients:
- chicken fillet - 300 g,
- bell pepper- 1 PC.,
- tomatoes - 2 pcs.,
- arugula - 70 g,
- mustard - 1 tsp,
- olive oil - 3 tablespoons,
- freshly squeezed lemon juice - 1 tsp,
- black pepper - 1 pinch,
- salt - 1 pinch.

Step by step recipe with photo:

These are the products that we will need based on two servings. Chicken fillet baked in advance. Since this recipe already has its own range of flavors, there is no need to add any special seasonings. Just salt, pepper and, wrapped tightly in foil, cook in the oven.
To prepare a salad in fifteen minutes, we prepare all the ingredients on the table. Then we just have to mix everything together - and the dish is ready.
The fried chicken needs to be chilled. Then we disassemble it into fibers.

We clean the Bulgarian pepper from seeds. We cut into strips. And the tomatoes are in medium pieces.

You can make a salad. We share in equal portions arugula on two plates. Lightly fluff it with your fingers.
Lay pepper on top. Gently mix with your fingers so that the grass does not wrinkle.
Lay out the fillet. It is already inconvenient to act with fingers here, so let's pick up a fork. And with her help, gently mix the layers.

Next up is the sauce. Whisk olive oil with lemon juice with a whisk. Add mustard and mix again. Salt and pepper. You can, if desired, add 0.5 tsp. honey in the sauce.

Lay the tomato slices around the salad. Let's make the sauce!

Salad with arugula and chicken is ready for tasting!
Tips: Chicken fillet does not have to be baked. The meat can be boiled or steamed. Both of these methods do not take much time and save dietary properties dishes.




Ordinary tomatoes can be replaced with cherry tomatoes. We also recommend cooking

For those who love arugula, you can not add anything to this salad, just season the arugula with olive oil and balsamic vinegar and it will already be delicious. The fact is that arugula has a pronounced taste and smell. But for special gourmets, as well as for those who just want a hearty meal. Arugula salad is served with fried chicken breast and poached egg.
Salad with arugula, cherry tomatoes, chicken and cheese, in addition to a poached egg, can be an independent dish, which does not require an additional garnish or meat dish. It's delicious and hearty salad relevant for those who love natural and healthy food.

Taste Info Salads with chicken / Salads without mayonnaise

Salad Ingredients:

• Chicken breast - 1 pc.
• Dried Provence herbs - 1 teaspoon
• Salt and pepper to taste
• Vegetable oil for frying chicken breast - 2 tablespoons
• Cherry tomatoes - 250g
• Arugula salad - 1 pack
• Cheese soft varieties(you can use Massdam cheese) - 80g
• Eggs -3 pcs. (the number of eggs should match the number of servings)
• For refueling:
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Soy sauce with caramel flavor - 1 tablespoon

How to make salad with arugula, chicken and cherry tomatoes

Divide the chicken breast into two parts, salt, pepper, season provencal herbs. Let the chicken breast lie down for a bit and soak with salt and seasonings. It will only take ten minutes.


Cut cherry tomatoes in half, lightly salt and sprinkle with Provence herbs.


Cut the cheese into small cubes.


Prepare salad dressing. Mix olive oil, balsamic vinegar and soy sauce.


Pour olive oil into a heated frying pan and fry the chicken breast until golden brown. Set the fried breast aside and let it “rest” a bit. This is necessary so that the juices inside the breast are distributed evenly. In this case, the breast will not be dry, but on the contrary, it will be very juicy. Not everyone knows about this little nuance, so some housewives complain that the chicken breast turns out to be dryish.

So, all the ingredients of our arugula salad are ready, it remains to put them together. In a large salad bowl, first place the arugula, then the cherry tomatoes and cheese. Pour dressing over salad and toss.


Chicken fillet cut thin slices and put on the edge of a salad plate. Put the salad on a plate next to the chicken slide.


Arugula, cherry tomatoes and chicken salad is almost ready, it remains to make an accent and add a poached egg to it. A poached egg is very quick and easy to make. Pour water into a deep frying pan. Bring the water to a boil. Crack the egg and very carefully pour it into the boiling water.


Some people recommend adding vinegar to the water. But, believe me, I have boiled poached eggs many times with and without vinegar, the result was the same. As soon as the egg white is boiled, and the yolk is still liquid, take out the poached egg with a spoon and put it either just on a salad plate next to the salad, or directly on top of the salad, or you can put it on top of the chicken breast. It won't change the taste. So decorate the salad to your liking. Arugula salad with poached egg is ready. Enjoy its taste.

Sometimes traditional snacks, no matter how beloved they are, they get bored and want something new, fresh and unusual.

Then we advise you to try a salad with arugula and chicken - light, with spicy Italian notes and the subtle pungency of mustard grass, as arugula is also called. Today we will cook two options: classic with tomatoes and balsamic sauce, as well as New Year's with tangerines and purple onions.

Mediterranean greens arugula in salads

Arugula appeared in stores a relatively long time ago, but many still bypass it, not knowing about the taste and benefits of this unusual greenery.

Meanwhile in mediterranean cuisine, and even more so in Italian, it is considered almost one of the main components, along with olive oil and seafood. It is added to soups, salads, pizza and even make a tincture.

• Arugula has a slightly spicy, very spicy taste and goes well with meat or fish, highlighting their flavor.
• In addition, it is indispensable for those who follow their figure. Mustard grass is low-calorie, improves metabolism and helps work digestive organs. So its use in salads is recommended for many reasons.

Festive salad appetizer with chicken and arugula

Ingredients

• - 300 g + -
• - 200 g + -
• Arugula - 100 g + -
• - 150 g + -
• - for frying + -
• - taste + -
• - taste + -
• Balsamic sauce - for dressing + -

Recipe for meat salad with arugula and mozzarella

Let's cook light salad V Italian style With chicken breast and cheese. It is suitable for both the warm season and for decoration and variety. New Year's table. Begin.

• Season the chicken fillet with salt and pepper. You can add a little dried basil or a mixture of "Italian herbs".
• In a frying pan, heat a tablespoon of vegetable, sunflower or olive oil and fry the chicken. One minute on each side until golden brown.
• Cover tightly with a lid and let it brew for 10-15 minutes.
• Rinse the arugula and pat dry with paper towels.

If we use grass in pots, then we cut off the hard bases of the stems and leave only the leaves. If initially taken ready mix in the package, you can immediately use.

• We spread the arugula on flat dish. If desired, season lightly with ground black pepper and drizzle with olive oil.
• My cherry tomatoes, wipe dry, cut into halves and put on the salad.
• We cut the mozzarella into small pieces, the pieces should be similar in size to cherry tomatoes. We add them to the rest of the components.
• Cut the chicken fillet into plates about 5 mm wide - this will be the top layer.
• From above, just before serving, sprinkle with dark balsamic sauce. Remember that he has a little sweet taste, so the quantity is up to you. We do not mix.

This is how you can quickly and beautifully prepare a salad with arugula and chicken. Of course, you can’t store it for a long time, so count on right amount. The recipe lists the ingredients for two servings.

But it would be wrong to say that this is the only option to deliciously prepare a fresh and unusual mustard herb salad. Try more spicy New Year's variant with tangerines and smoked chicken.

Layered salad with arugula, smoked chicken and tangerines

Ingredients

• Smoked chicken - 500 g;
• Arugula - 100 g;
• Purple onion - 1 pc.;
• Tangerines - 3 pcs.;
• Honey - 1 tbsp. l.;
• Olive oil - 3 tbsp. l.;
• Lemon juice - 1 tbsp. l.;
• Salt - to taste;
• Black ground pepper- taste.

Making a light chicken salad "New Year's mood" with arugula

As we can see, all the ingredients of this festive salad are ready - it remains only to cut and mix them. If you are preparing for the arrival of guests, then such an appetizer should be made at the very last moment so that it remains fresh.

• Cut the purple onion into half rings as thin as possible. If we want more soft version, then it needs to be slightly salted and squeezed out a little with your hands.
• We wash the arugula and dry it from the remnants of excess moisture. If necessary, remove the thick bases of the stems. Leaves with thin mustard taste usually do not cut.
• In a small bowl, mix olive oil, lemon juice and honey.

If the honey is dense, you need to warm it up a little in the microwave or on steam bath. The resulting sauce is salted and lightly peppered.

• Mix the arugula leaves with the sauce and put the resulting salad base on a flat-bottomed dish.
• We remove the skin from the chicken - it is too oily, so it will not be needed in the salad. Separate the fillet from the bones. You can take any part of the bird: even white meat, even a thigh. Cut into small pieces and put on arugula.
• Spread the purple onion evenly on top.
• The top elegant layer is tangerines. We clean the fruit, remove the white veins and divide it into slices. Depending on the size, the slices can be immediately laid on the salad or pre-cut into 2-3 parts.

We got a simple and savory sweet and sour salad.

You can make a salad with arugula and chicken according to any of the recipes, or come up with your own. Just remember that this green is quite tender, so do not mix the ingredients in advance.

Also, do not put too hot ingredients on the salad: a bird from the fire, eggs, etc., it is better to let them cool down a bit.

Bon appetit!