Arugula Salad with Chicken and Apricots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This main course salad is an ideal lunch or light supper option. Plums would be a delicious substitute for the apricots. Ingredients:
2 (6-ounce) skinless, boneless chicken breast halves |
1 tablespoon minced fresh parsley |
2 teaspoons minced fresh tarragon |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
cooking spray |
3 tablespoons olive oil |
4 teaspoons white wine vinegar |
dash of freshly ground black pepper |
4 cups baby arugula |
4 cups gourmet salad greens |
3 apricots (about 8 ounces), pitted and thinly sliced |
1/3 cup thinly vertically sliced red onion |
Directions:
1. Prepare grill to medium-high heat.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.
4. Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.
5. Combine arugula, greens, apricots, and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 cups arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.
6. Wine note: In this salad, arugula's peppery bite is nicely balanced by fragrant herbs, sweet apricots, and grilled chicken. A great wine with a complexly flavored salad like this is pinot gris from Oregon. It has a fresh, clean feel and a creamy, fruity flavor. Two favorites: Lemelson Tikka's Run and Chehalem, both 2007 from the Willamette Valley, and both $19. —Karen MacNeil
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