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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 243
  • Fat: 12.9g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 8.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 22.2g
  • Carbohydrate: 10.1g
  • Fiber: 2.9g
  • Cholesterol: 54mg
  • Iron: 2.1mg
  • Sodium: 364mg
  • Calcium: 86mg

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. 1. Prepare grill to medium-high heat.
  2. 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. 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. 4. Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.
  5. 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 $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.

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