‘Round these parts, we make a habit of eating salad as main meal once or twice each week. Which, of course, means that I have to be somewhat creative in coming up with several variations. This particular salad doesn’t showcase my most creative recipe-building skills. Rather, it showcases one of those recipes that was born out of not wanting to run to the store in order to get dinner on the table. Still, it was quite tasty. The bitter arugula stood in contrast to the sweet berries and pecans. I’d totally make it again.
- 2 bunches of organic arugula, rinsed and patted dry
- 1 whole chicken breast
- 1 pint strawberries, rinsed, hulled and sliced
- 1 c candied pecans
- 1 c crumbled feta
- Olive oil & balsamic or vinaigrette of your choice
- Start by seasoning the chicken breast with salt and pepper to taste. If you have time, it would be even better if you marinated it in 1/4 olive oil, 1/4 c lemon juice, one Tablespoon Dijon mustard and salt and pepper to taste for about an hour before grilling. In either case, grill the chicken breast until it is cooked thoroughly. Let rest for at least five minutes before slicing. Meanwhile, evenly divide arugula between four salad plates. Top with sliced berries, feta, chicken and candied pecans. Drizzle olive oil and balsamic vinegar or the vinaigrette of your choice on top to taste.