Arugula Salad with Chicken and Apricots

Photo: Randy Mayor; Stylist: Leigh Ann Ross
This main course salad is an ideal lunch or light supper option. Plums would be a delicious substitute for the apricots.

Yield:

4 servings

Recipe from

Nutritional 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

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

Preparation

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.

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 $19. —Karen MacNeil

Note:

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.

Cynthia Nims,

June 2009