Arugula Salad with Boneless chicken

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If you want to spice up your salad dish, then you will love this recipe. Use bread crumbs and shredded cheese will spice up the way your chicken taste.


Combine this with the salad dish, and you will be good to go.

Chicken Breast


Three medium-size Boneless Chicken Breast


1/4 Cup Shredded Cheese


1/4 Cup Plain Bread Crumbs


1/2 teaspoon Black Pepper


1/4 teaspoon salt


1/2 Teaspoon Adobo


1/4 Cup Vegetable Oil


1 Large egg


3 TableSpoon Whole milk



Arugula Salad


1 Bag Baby Back Spinach


1/8 teaspoon ground black pepper


1/2 teaspoon sugar


1/8 teaspoon salt


Two lemons


1/2 cup Cherry Tomatoes


1/2 teaspoon olive oil


Making the salad

First, get a bowel large enough to hold the spinach. Mix together the 1/8 teaspoon ground black pepper, 1/2 teaspoon sugar, 1/8 teaspoon salt,

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1/2 cup Cherry Tomatoes sliced in half, 1/2 teaspoon olive oil, then add the spinach on top. Now you can squeeze some lime juice on top of it and mix everything and put it aside.


Preparing the Chicken


Beat the egg with a fork and add 3 TableSpoon Whole milk and set it aside. Mix together the bread crumbs, 1/2 teaspoon Black Pepper, 1/2 Teaspoon adobo and


1/4 teaspoon salt in a measuring cup. Get a pan or a pirates dish and pour half the mixture inside, and spread evenly.


Dip the chicken in the egg and place them in the pirate’s dish or pan and then pour the rest of the bread crumbs mixture on top.



Cooking the Chicken


You can use a nonstick pan that is 6 to 12 inches. Pour the 1/4 Cup Vegetable Oil and heat at medium or little over until hot. Cook each side for 3 minutes or till golden brown.

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Repeat this step for the rest of the chicken. If the inside is still pink, give it another minute. When the chicken is finish and hot, sprinkle the shredded cheese over it and let it melt.



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