Arugula Salad with Chicken and Apricots

Arugula Salad with Chicken and Apricots
Adapted from myrecipes.com
Arugula Salad with Chicken and Apricots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

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

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

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