This main course salad is an ideal lunch or light supper option. Plums would be a delicious substitute for the apricots.
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
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
How to Make It
Prepare grill to medium-high heat.
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.
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.
Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.
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 $ —Karen MacNeil
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Quick and simple, but something unique. The dressing was simple and I thought this would need more flavor, but a little extra fresh ground pepper at the table was all this needed. I never buy apricots, but they were on sale at Spounts this week. Would have never thought to put them in salad if I hadn't seen this recipe. YUM!
Made this tonight with leftover herb grilled chicken. The apricots in my case were ripe enough to add a nice sweetness and the vinaigrette added a nice tang. Made recipe as written. Served it with garlic bread. Yum.
I changed up this recipe by using the pre-grilled packaged chicken you can buy in the store. Also, since I couldn't find arugula ANYWHERE, I just used a mixture of salad greens. While it is a delicious salad, I probably will not make it again, as I have found several other salads far better than this.
I would make this dish again. However, the apricots didn't add any sweetness at all. In fact, if anything, they were slightly sour. Perhaps they weren't ripe enough, and that was the problem. I may try substituting peaches, as others did.
I also used peaches for this recipe and grilled them before slicing them and my son couldn't get enough of the meal. I will try with Balsamic Vinegar instead of white vinegar next time. Fast and easy to make.