Arugula Salad with Chicken and Apricots

Arugula Salad with Chicken and Apricots
Photo by Randy Mayor

Ingredients

  • 2 teaspoons minced fresh tarragon
  • 3 tablespoons olive oil
  • Cooking spray
  • 2 teaspoons minced fresh tarragon
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 3 tablespoons olive oil
  • 4 cups gourmet salad greens
  • + 19 more ingredients
    • 4 teaspoons white wine vinegar
    • Cooking spray
    • 1 tablespoon minced fresh parsley
    • Dash of freshly ground black pepper
    • 1 tablespoon minced fresh parsley
    • ½ teaspoon salt, divided
    • ¼ teaspoon freshly ground black pepper
    • 4 cups baby arugula
    • 4 cups baby arugula
    • ¼ teaspoon freshly ground black pepper
    • 1/3 cup thinly vertically sliced red onion
    • 4 cups gourmet salad greens
    • 3 apricots (about 8 ounces), pitted and thinly sliced
    • 2 (6-ounce) skinless, boneless chicken breast halves
    • 4 teaspoons white wine vinegar
    • 3 apricots (about 8 ounces), pitted and thinly sliced
    • 1/3 cup thinly vertically sliced red onion
    • ½ teaspoon salt, divided
    • Dash of freshly ground black pepper

1. Prepare grill to medium-high heat. 2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. 3. Place chicken on grill rac...

View full recipe at My Recipes

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