Arugula Salad with Chicken and Apricots

Ingredients

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2 (6-ounce) skinless, boneless chicken breast halves

1 tablespoon minced fresh parsley

2 teaspoons minced fresh tarragon

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

Cooking spray

3 tablespoons olive oil

4 teaspoons white wine vinegar

Dash of freshly ground black pepper

4 cups baby arugula

4 cups gourmet salad greens

3 apricots (about 8 ounces), pitted and thinly sliced

1/3 cup thinly vertically sliced red onion

Preparation

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 rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.

4. Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.

5. Combine arugula, greens, apricots, and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 cups arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.

Wine note: In this salad, arugula's peppery bite is nicely balanced by fragrant herbs, sweet apricots, and grilled chicken. A great wine with a complexly flavored salad like this is pinot gris from Oregon. It has a fresh, clean feel and a creamy, fruity flavor. Two favorites: Lemelson Tikka's Run and Chehalem, both 2007 from the Willamette Valley, and both $19. —Karen MacNeil

Source:  cookinglight.com