https://youtube.com/watch?v=FROEcOL-Mmc%3Frel%3D0%22+allowfullscreen%3E%3C
Arugula Salad with Chicken and Feta
34 mins |
Servings:
4 |
Prep:
20 mins |
Cook:
14 mins
https://youtube.com/watch?v=FROEcOL-Mmc%3Frel%3D0%22+allowfullscreen%3E%3C
Arugula Salad with Chicken and Feta
34 mins
Servings:
4
Prep:
20 mins
Cook:
14 mins
Arugula Salad with Chicken and Feta
34 mins
Servings:
4
Prep:
20 mins
Cook:
14 mins
Ingredients
Ingredients
- 1/2 cup (125 mL) olive oil
- 1/4 cup (50 mL) cider vinegar
- 2 cloves garlic, sliced
- 2 Tbsp (30 mL) liquid honey
- 1/2 tsp (2 mL) Dijon mustard
- salt and pepper to taste
- 4 boneless skinless chicken breasts, filets removed
- 1 package baby arugula (142 g size)
- 8 radishes, trimmed and thinly sliced
- 3/4 lb (340 g) snap peas
- 2 green onions, chopped
- 3/4 cup (175 mL) crumbled Feta cheese
Method
- Combine oil, vinegar, garlic, honey, mustard and salt and pepper in a blender. Blend till smooth.
- Put chicken breasts in a resealable plastic bag and pound breasts to 1⁄2 inch thick-ness.
- Pour in 1⁄2 cup (125 mL) of the vinaigrette. Seal bag and marinate chicken in fridge for 1-2 hours.
- Remove chicken from marinade and grill chicken to a thermometer temperature of 170 ̊F (about 5-7 minutes per side).
- Remove from heat and let stand 10 minutes before thinly slicing.
- Toss the remaining vinaigrette with the arugula, radishes, snap peas, onions, and half the Feta.
- Divide onto 4 plates and top with sliced chicken and remaining Feta.