Arugula Chicken Salad with Olives & Pecans - Original

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins



  • 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
  1. Preheat a cast-iron grill pan to medium high heat.
  2. 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.
  3. Set aside to cool slightly, then slice the chicken into 1/4 inch thick strips.
  4. 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.
  5. 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.