4 chicken cutlets (cut into strips)

1 lb. fresh arugula (washed and drained well)

1 yellow, 1 red and 1 green bell pepper (sliced and seeds removed)

1 clove of garlic (chopped)

3 tbs. olive oil

2 tbs. balsamic vinegar

salt and pepper


1. Salt and pepper cutlets. 

2. In a large skillet, put 2 tbs. of olive oil. Brown garlic. Add chicken cutlet strips. Cook on both sides for at least 2 minutes each. Add balsamic vinegar.

3. Continue cooking and add sliced peppers. Add 1 tbs. of olive oil (if needed for peppers to cook) Cook for an additional 3 minutes so peppers cook slightly.

4. Put arugula in a bowl. Pour chicken mixture on top and serve.

Can be served cold also.