https://youtube.com/watch?v=FROEcOL-Mmc%3Frel%3D0%22+allowfullscreen%3E%3C

Arugula Salad with Chicken and Feta

Clock Icon 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

Clock Icon 34 mins
Servings: 4
Prep: 20 mins
Cook: 14 mins

Arugula Salad with Chicken and Feta

Clock Icon 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

  1. Combine oil, vinegar, garlic, honey, mustard and salt and pepper in a blender. Blend till smooth.
  2. Put chicken breasts in a resealable plastic bag and pound breasts to 1⁄2 inch thick-ness.
  3. Pour in 1⁄2 cup (125 mL) of the vinaigrette. Seal bag and marinate chicken in fridge for 1-2 hours.
  4. Remove chicken from marinade and grill chicken to a thermometer temperature of 170 ̊F (about 5-7 minutes per side).
  5. Remove from heat and let stand 10 minutes before thinly slicing.
  6. Toss the remaining vinaigrette with the arugula, radishes, snap peas, onions, and half the Feta.
  7. Divide onto 4 plates and top with sliced chicken and remaining Feta.