Arugula Salad with Chicken and Plums

This main course salad could work for either lunch or a light dinner.  Makes 4 salads.  Feel free to use herbs other than parsley and tarragon, depending on what you have on hand.

What you’ll need:

  • 2 skinless, boneless chicken breast halves
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced fresh tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 4 teaspoons white whine vinegar
  • 4 cups baby arugula
  • 4 cups salad greens
  • 3 plums, pitted and thinly sliced
  • 1/3 cup thinly sliced red onion

What you’ll do:

  • Heat your outdoor grill or a grill pan over medium-high heat.
  • Sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Grill until cooked through (juices run clear).  Remove from grill and set aside.
  • For the dressing, whisk together the oil vinegar, 1/4 teaspoon salt and a sprinkle of black pepper in a small bowl.
  • Combine the arugula, salad greens, plum slices and onion slices in a large bowl.  Pour the dressing over the salad and toss to coat.
  • Place about 2 cups of the salad mixture on each plate and top evenly with chicken.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!


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