In the bustling kitchens of ancient Rome, where culinary traditions were born amidst the grandeur of the empire, there lived a skilled chef named Marcus. Marcus was renowned for his inventive recipes, which combined the finest ingredients with innovative cooking techniques.
One hot summer’s day, as Marcus prepared to host a lavish banquet for the city’s elite, he found himself inspired by the vibrant flavors of the Mediterranean. Drawing upon the bounty of his kitchen garden, he set out to create a dish that would showcase the essence of summer in every bite.
Marcus began by marinating tender chicken breast halves in a mixture of wheat-free tamari sauce, lemon juice, and garlic powder, infusing them with a savory blend of flavors. As the chicken sizzled on the grill, filling the air with tantalizing aromas, Marcus turned his attention to the salad that would accompany it.
Gathering crisp arugula leaves and plump cherry tomatoes from his garden, Marcus tossed them together with a hint of sweetness from a touch of Swerve. In a bowl, he whisked together mayonnaise and lemon juice to create a creamy dressing that would coat the greens in luxurious richness.
Once the chicken was perfectly grilled to juicy perfection, Marcus arranged the tender strips atop the bed of vibrant arugula, creating a masterpiece of flavor and texture. With a flourish, he garnished the salad with halved cherry tomatoes, their ruby-red hue adding a pop of color to the dish.
As Marcus presented his Grilled Chicken and Arugula Salad to his guests, their eyes widened with delight at the sight of the vibrant, flavorful creation before them. With each forkful, they savored the harmonious blend of savory chicken, peppery arugula, and juicy tomatoes, transported to a culinary paradise where every bite was a celebration of summer’s bounty. And as laughter and conversation filled the air, Marcus knew that his latest creation would be remembered as a highlight of the summer banquet for years to come.
Ingredients
- 1/4 cup wheat free tamari sauce
- 2 Tbsp lemon juice
- 1 Tbsp garlic powder
- 5 chicken breast halves cut into strips
- 1/2 tsp swerve
- 1/4 cup mayonnaise
- 1 package of arugula
- 1/2 cup cherry tomatoes halved
Instructions
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Mix wheat free tamari, lemon juice, and swerve together. Use most of it for marinade and about two tablespoons set aside for the dressing. Mix the part for the dressing with the mayo and swerve and put in the fridge.
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Marinate the chicken in the non-dressing part for about an hour. Grill chicken to your liking.
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Arrange mixed arugula and tomatoes on plate and top with the chicken and dressing.
Recipe Notes
