Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 2

This salad recipe may sound ordinary, but you’ll think otherwise once you taste the fresh produce and flavorful goat cheese in every bite.

Mary Ankar
Recipe by Cooking Light September 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large grill pan over medium-high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.

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  • While chicken cooks, combine arugula, tomatoes, onion, 3 tablespoons dressing, and olives; toss gently. Arrange about 1 cup salad on each of 4 plates; top each with 2 tablespoons cheese. Brush chicken with remaining 1 tablespoon dressing. Cut chicken into slices. Arrange 1 sliced chicken breast half on each salad.

Nutrition Facts

305 calories; fat 15.9g; saturated fat 4.6g; mono fat 7.1g; poly fat 1.4g; protein 33.6g; carbohydrates 5.2g; fiber 1g; cholesterol 85mg; iron 1.7mg; sodium 581mg; calcium 102mg.
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