Arugula Chicken Salad with Olives & Pecans
Who says a brown bag lunch has to be –boring?
This organic, balsamic-drizzled Arugula Chicken Salad will perk up your midday and provide you with satiating nutrients that will keep you feeling full until dinner. And because arugula is a member of the cruciferous family of veggies (which also includes broccoli, cauliflower and kale), it also provides powerful cancer-fighting nutrients.
Arugula Chicken Salad – A Superfast Superfood Salad
But this isn’t the only superfood salad you can make…
By keeping a few simple ingredients on hand (like organic greens, pre-cooked organic pastured chicken and grass-fed beef, hard-boiled pastured eggs) and doing a little prep work at the beginning of the week – you can enjoy restaurant-quality salads every day. Not only will you save money, but you’ll enjoy healthier meals to boot.
Original
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
2
Ingredients
- 2 Tbsp organic extra virgin olive oil
- 1 Tbsp organic balsamic vinegar
- 1/4 tsp Celtic Sea Salt®
- 1 -8oz. breast pastured chicken
- 8 small organic Kalamata olives, halved
- 1/4 tsp freshly ground black pepper
- 3 cups organic arugula
- 1/2 ounce pecans, chopped
- 1 tsp mustard powder
- 1/2 cup shredded organic carrots
Instructions
- Preheat a cast-iron grill pan to medium high heat.
- Season the chicken breasts with salt and pepper. Place seasoned chicken on the grill pan and cook 3-4 minutes. Flip and cook until the juices run clear.
- Set aside to cool slightly, then slice the chicken into 1/4 inch thick strips.
- Prepare the salad and salad dressing. In a small bowl, whisk the balsamic vinegar with the oil (reserving 1 tsp. for later) and mustard to emulsify. Season with salt and pepper.
- Place the arugula in a medium bowl and drizzle with 1 tsp. oil. Gently massage to coat the leaves, then sprinkle with a small amount of sea salt. Toss in the shredded carrots and olives. Top with chicken and drizzle with dressing and chopped pecans.
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