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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Salads

Arugula Salad with Chicken and Apricots

Tags:salad, lunch, light, chicken, apricot, arugula

Serving Size:Serves 4

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 olice oil
  • 4 teaspoons white wine vinegar
  • Dash of freshly ground black pepper
  • 4 cups baby arugula
  • 4 cups gourmet salad greens
  • 3 (about 8 ounces) apricots, pitted and thinly sliced
  • 1/3 cup thinly, vertically sliced red onion

Adapted From:Cooking Light

Description

This delicious salad is a great for lunch or a light supper. Plums work wonderfully if apricots aren't available.

Preparation

Prepare grill to medium-high heat.

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.

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.

Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.

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.

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