Saturday, May 23, 2009

Arugula Salad with Chicken and Apricots

If anyone ever accused salad of being boring, they obviously hadn't tried yesterday's or today's recipes. This is another fantastic salad with slightly unusual combinations of flavor that just works. Peppery arugula, tangy sweet apricots, and well-seasoned grilled chicken work together in concert for a fantastic meal. This is a salad for serving to company. Add in some yummy bread and you have a great dinner.

This one doesn't require much more commentary than that. It's healthy, flavorful, and delicious - the holy trinity of salads.

Arugula Salad with Chicken and Apricots
adapted from Cooking Light
serves 4


2 skinless, boneless chicken breast halves
2 tablespoons minced fresh parsley
salt and freshly ground pepper
cooking spray
3 tablespoons EVOO
4 teaspoons red wine vinegar
3 cups loosely packed baby arugula
4 cups loosely packed mixed salad greens
3 apricots, pitted and thinly sliced


1. Preheat grill pan over medium-high heat. Pound chicken breasts between two sheets of plastic wrap to about 1/2-inch thickness. Season both sides with salt, pepper, and parsley. Spray pan with cooking spray and cook chicken, about 4-5 minutes per side, until done. Set aside to cool slightly, then cut cross-wise into thin slices.

2. Whisk together oil, vinegar, a pinch of salt and pepper in a small bowl.

3. Combine arugula, greens, and apricot slices in a large bowl. Pour vinaigrette over the mixture and toss well to coat. Divide evenly among four plates. Top with the chicken slices and serve immediately.


1 comment:

  1. Absolutely delicious! Thank you