Arugula Salad with Chicken and Apricots

         

 

This main course salad is an ideal lunch or light supper option. Plums would be a delicious substitute for the apricots.

4.0Yield: 4 servings

Ingredients

• 2 (6-ounce) skinless, boneless chicken breast halves
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• 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

Preparation

1. 1. Prepare grill to medium-high heat.
2. 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. 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. 4. Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.
5. 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.

Nutritional Information

Amount per serving

• Calories: 243
• Fat: 12.9g
• Saturated fat: 2.1g
• Monounsaturated fat: 8.3g
• Polyunsaturated fat: 1.7g
• Protein: 22.2g
• Carbohydrate: 10.1g
• Fiber: 2.9g
• Cholesterol: 54mg
• Iron: 2.1mg
• Sodium: 364mg
• Calcium: 86mg