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Arugula Salad with Chicken and Apricots

Photo: Randy Mayor; Stylist: Leigh Ann Ross
Yield 4 servings
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

Nutrition Information

  • calories 243
  • fat 12.9 g
  • satfat 2.1 g
  • monofat 8.3 g
  • polyfat 1.7 g
  • protein 22.2 g
  • carbohydrate 10.1 g
  • fiber 2.9 g
  • cholesterol 54 mg
  • iron 2.1 mg
  • sodium 364 mg
  • calcium 86 mg

How to Make It

  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 $ —Karen MacNeil

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.