Ingredients
Lemon-Caper Vinaigrette:
2 tablespoons finely chopped shallots
Finely grated zest of 1 lemon
3 tablespoons fresh lemon juice
1 tablespoon coarsely chopped drained nonpareil capers 1 tablespoon finely chopped pepperoncini
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons champagne vinegar or white wine vinegar 1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Chicken:
4 skinless, boneless chicken breast halves
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Salad:
5 ounces baby arugula (about 8 cups not packed)
1 cup halved cherry tomatoes
2 small, thin zucchini
Kosher salt and freshly ground black pepper
note: I did not use tomatoes or zucchini in my version
Preparation
