Healthy has never tasted this good. Here, peppery arugula is studded with roasted pecans and juicy chunks of poached chicken and drizzled in a tart lemon vinaigrette.
Slideshow: Salads with Chicken
1 pound boneless, skinless chicken breasts
4-5 sprigs Italian parsley, thyme or oregano, tied together
1 bay leaf
1 garlic clove
1 tablespoon kosher or sea salt
1 teaspoon black peppercorns
4 cups arugula
1/2 cup chopped roasted pecans
1 medium bell pepper, chopped
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 medium clove garlic, minced
1 teaspoon brown sugar
1/4 teaspoon kosher or sea salt, or to taste
Fresh cracked black pepper
How to Make It
Step 1 Poach the Chicken
Rinse off the chicken breasts. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns. Bring the water to a boil and add the chicken breasts.
Step 2 Poach the Chicken
Return the water to a boil and then lower heat to medium. Simmer for 5 minutes. Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through.
Step 3 Poach the Chicken
Remove the chicken from the water and cut into large bite-size pieces. Set aside to cool.
Step 4 Make the Salad
In a large bowl, combine the arugula, pecans, bell pepper and chicken. Set aside.
Step 5 Make the Salad
In another bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, brown sugar and season with salt and pepper.
Step 6 Make the Salad
Pour the dressing over the salad ingredients and toss to coat. Chill and serve.
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