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Strawberry Chicken Arugula Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Ingredients Panzanella Salad Dressing: | |
| 1/2 cup | red wine vinegar |
| 1/4 cup | water |
| 1/2 teaspoon | minced garlic |
| 1/2 teaspoon | sea salt |
| 1/4 teaspoon | freshly ground black pepper |
| 4 4-ounce | boneless, skinless chicken breasts |
| multi-grain bread | |
| olive oil spray | |
| 2 cups | sliced organic strawberries |
| 3 cups | baby arugula |
Instructions
1. In a small bowl combine all ingredients for dressing and set aside.
2. Preheat grill or broiler. Grill or broil chicken breast for 3 to 5 minutes on each side or until cooked through. Allow to cool and dice.
3. Spray slices of multigrain bread with olive oil on both sides. Grill bread slices until toasted. Dice slices of bread and set aside.
4. In a large bowl, combine chicken, strawberries and arugula. Whisk dressing until well mixed. Toss salad with dressing and grilled bread just before serving.
5. Divide salad into 4 servings and place in salad bowls.
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