In search of a quick, healthy weeknight meal? Look no further. This salad can be thrown together and on the table in 20 minutes. The key is using fresh, seasonal ingredients. When cooking with ingredients that are in season, everything is more flavorful because they’re at their peak ripeness. You can keep your recipes simple, and won’t lose out on flavor. And since we’re all about showcasing in-season produce here at SP, this is a perfect recipe!
After 5 days in Mexico I am in serious need of some healthy eating. We had a great time, but now it’s time to detox. I will be missing my fruity tropical drink and afternoon nap by the pool today, but my body will thank me for putting something a bit healthier on the dinner table tonight!
Make sure you check out our apricot link party and add your recipes too!
Arugula Salad with Chicken, Apricots and Honeyed Goat Cheese, makes 2 servings
2 boneless, skinless chicken breasts
2 T olive oil
3 cups arugula
2oz honeyed goat cheese (you can use regular goat cheese, but the honeyed is delicious!)
3 oz Balsamic Vinaigrette (store-bought or homemade)
salt and pepper
Heat the grill to medium high. Coat chicken with olive oil and sprinkle with salt and pepper. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.
Divide arugula and apricots between two bowls. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Top with crumbled goat cheese and drizzle with vinaigrette. Serve immediately.