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.
Active Time: 40 minutes |
Total Time: 40 minutes
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)
Place arugula, olives, dates and orange chunks in a large salad bowl.
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.
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.
Divide the salad between 2 plates. Cut the chicken into thin slices. Top each salad with the chicken, goat cheese and remaining dressing.
Per serving :
15 g Fat;
6 g Sat;
7 g Mono;
89 mg Cholesterol;
27 g Carbohydrates;
36 g Protein;
3 g Fiber;
654 mg Sodium;
483 mg Potassium
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.