Warm Arugula Salad with Chicken & Chevre

 

 

Servings: 2 servings

Ingredients

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 whole  wheat 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  fat free feta cheese,

 

Directions

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, fat free feta cheese  and remaining dressing.