Inspired by the warm weather in the Bay yesterday, I decided to try a new recipe: Grilled Chicken Breast with Arugula and Olive Thyme Vinaigrette.
The vinaigrette is great. As someone who makes salad dressing from scratch most nights of the week, it is nice to spice things up with unexpected ingredients (olive, tomato) that aren’t typically easy or obvious to whisk into your vinaigrette. This recipe benefits from a blender on that account.
While the roasted red peppers make for a colorful presentation, I wasn’t in love with the flavor combination. I might substitute roasted tomatoes next time.
Other positive: the warmth of the chicken and roasted vegetables ever so slightly wilts the bed of arugula in the most pleasant of ways.