Warm Arugula Salad with Chicken & Chevre

5 Reviews
From the EatingWell Kitchen

Grown-up and sophisticated, this salad will make you happy you're not a finicky kid. For an even dressier spin, substitute boneless skinless duck breasts for the chicken.

Ingredients 2 servings

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  • 6 cups arugula, tough stems removed
  • 4 green olives, pitted and quartered
  • 4 large dried dates, pitted and quartered
  • 1 orange, peeled, sectioned and sliced into chunks
  • 1/4 cup seasoned Italian breadcrumbs
  • 8 ounces chicken tenders
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1 tablespoon water
  • 1 tablespoon cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/3 cup crumbled aged or fresh goat cheese, (see Note)

Preparation

  • Active

  • Ready In

  1. Place arugula, olives, dates and orange chunks in a large salad bowl.
  2. Place breadcrumbs on a large plate; roll chicken in the breadcrumbs to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
  3. Add orange juice concentrate, water and vinegar to the pan. Stir in mustard and let dressing boil for 30 seconds. Add salt and season with pepper to taste. Add half of the warm dressing to the salad; toss gently to mix.
  4. Divide the salad between 2 plates. Cut the chicken into thin slices. Top each salad with the chicken, goat cheese and remaining dressing.
  • Note: Goat cheese, also know as chèvre (the French word for goat), is earthy-tasting and slightly tart. Fresh goat cheese is creamy and widely available; aged goat cheese has a nutty, sharp flavor and is drier and firmer in texture. Look for aged goat cheese in a well-stocked cheese section at larger markets and specialty cheese shops.

Nutrition information

  • Per serving: 385 calories; 16 g fat(6 g sat); 3 g fiber; 27 g carbohydrates; 37 g protein; 83 mcg folate; 78 mg cholesterol; 11 g sugars; g added sugars; 1906 IU vitamin A; 58 mg vitamin C; 331 mg calcium; 3 mg iron; 700 mg sodium; 475 mg potassium
  • Carbohydrate Servings: 2

Reviews 5

January 17, 2010
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By: Beth
This salad is amazing. For the chicken, I seasoned it before crusting it, and I substituted Panko instead of Italian breadcrumbs to give it more crunch. I loved all the flavors together. This will be a staple salad in my home.
October 13, 2009
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By: EatingWell User
Going back for my second prep in less than two weeks. I'm not a big fan of goat cheese so I subsitituted gorgonzola-Wonderful. Jim Waterville, Maine
September 28, 2009
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By: EatingWell User
This is a great meal salad when arugula is abundant at the farmer's market. I substituted orange juice for the FCOJ and water, and next time I'll omit the olives. I used shavings of drunken goat cheese, which was good, but next time I'll try fresh chevre. Donna, Atlanta, GA
September 28, 2009
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By: EatingWell User
I made this and it was delicious!! So easy to do and healthy, too!! The dressing was so good and the flavors of all the ingredients were great together. Definitely will do this again and again! Anonymous, Atlanta, GA
September 28, 2009
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By: EatingWell User
This is a great way to cook chicken, it doesn't dry out. The salad was wonderful, I have made it twice. , Mpls, MN