SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Warm Arugula Salad with Chicken & Chèvre


From EatingWell:  EatingWell Serves Two

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.

2 servings | Active Time: 40 minutes | Total Time: 40 minutes



  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, goat cheese and remaining dressing.


Per serving : 379 Calories; 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

Exchanges: 1 1/2 fruit, 1 vegetable, 4 1/2 very lean meat

Tips & Notes