Arugula Salad with Chicken and Apricots
By chris5863
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
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
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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