Arugula Salad with Chicken and Apricots

by Brennans Market Admin

Serving Size: Serves 4


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 (about 8 ounces) apricots, pitted and thinly sliced

1/3 cup thinly, vertically sliced red onion

Adapted From: Cooking Light

This delicious salad is great for lunch or a light supper. Plums work wonderfully if apricots aren’t available.

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.