Chicken Apple Arugula Goat Cheese Salad

Olive oil
1 large shallot, peeled and sliced
1 1/2 lb skinless, boneless chicken breast, cut into 1 inch cubes
1 tart green apple, thinly sliced and roughly chopped
Baby arugula leaves – enough for a salad for four
1/4 cup toasted walnuts, roughly chopped
1/4 cup goat cheese – broken up into little pieces
Lemon juice
Salt and pepper

1 Heat a tablespoon of olive oil in a stick-free frying pan on medium heat. When the oil is hot, add the shallot slices and lightly sauté them until translucent. Remove shallots from pan and set aside.
2 Heat another tablespoon of olive oil in the pan and when the oil is hot, add the chicken breast pieces. Cook, stirring occasionally, until just cooked through, 5 to 10 minutes. Sprinkle some salt on the chicken while you are cooking it. Remove from pan and chill.
3 When chicken has cooled, toss together in a serving bowl the shallots, chicken, sliced green apple, arugula, toasted walnuts and goat cheese. Dress with olive oil, lemon juice, salt and pepper to taste.
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