Arugula Salad with Roasted Chicken

Arugula salad with roasted chicken is a delightful and versatile dish that brings together the peppery flavor of fresh arugula with the rich, savory taste of tender oven-roasted chicken. This salad is not only visually appealing but also offers a burst of flavors, with the combination of juicy cherry tomatoes, crunchy cucumbers, toasted pine nuts, and a light balsamic vinaigrette. It’s a perfect meal for any occasion—whether you’re preparing lunch for yourself, serving guests at a gathering, or enjoying a light dinner. Below is a step-by-step guide to help you create this refreshing and tasty salad.

Ingredients:

• For the Salad:
  • 150 grams (5 oz) of fresh arugula
  • 2 chicken breasts (skinless and boneless)
  • 200 grams (7 oz) of cherry tomatoes, halved
  • 1 cucumber, thinly sliced
  • ½ red onion, thinly sliced into rings
  • 50 grams (1.7 oz) of grated Parmesan cheese
  • 2 tablespoons of toasted pine nuts
  • Salt and pepper to taste
• For the Balsamic Vinaigrette:
  • 3 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • 1 teaspoon of Dijon mustard
  • 1 teaspoon of honey
  • Salt and pepper to taste

Instructions:

Step 1: Prepare the Chicken

1. Preheat the oven to 200°C (392°F). This ensures the chicken will cook evenly and develop a golden, flavorful crust.
2. Season the chicken breasts with a generous sprinkle of salt and pepper on both sides. If you want to add more depth to the flavor, feel free to use your favorite herbs such as thyme or rosemary.
3. Roast the chicken: Place the seasoned chicken breasts on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked through and golden. You can check if the chicken is done by slicing into the thickest part—there should be no pink remaining.
4. Once the chicken is done, remove it from the oven and let it rest for a few minutes to retain its juices. After resting, slice the chicken into thin strips or bite-sized pieces.

Step 2: Prepare the Salad Ingredients

While the chicken is cooking, you can start prepping the salad components:

1. Wash the arugula: Gently rinse the arugula under cold water to remove any dirt or impurities. Pat the leaves dry with a kitchen towel or use a salad spinner to remove excess moisture.
2. Slice the cherry tomatoes: Cut each cherry tomato in half. This adds both color and a juicy, tangy burst to your salad.
3. Slice the cucumber: Thinly slice the cucumber into rounds or half-moons, depending on your preference. This adds a refreshing crunch to the salad.
4. Prepare the onion: Thinly slice half a red onion into rings or strips. If you find raw onion to be too strong, you can soak the slices in cold water for 10 minutes to mellow out their sharpness.
5. Toast the pine nuts: Heat a small pan over medium heat. Add the pine nuts and toast them, stirring occasionally, until they are golden brown. This will enhance their flavor and add a nutty crunch to the salad.

Step 3: Make the Balsamic Vinaigrette

1. Combine the ingredients: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk until the vinaigrette is smooth and emulsified.
2. Taste and adjust: Taste the dressing and adjust the seasoning as needed. If you prefer a sweeter vinaigrette, add a bit more honey. If you like it tangier, add more balsamic vinegar.

Step 4: Assemble the Salad

Now that all the ingredients are prepared, it’s time to assemble the salad:

1. Create the salad base: In a large salad bowl, add the fresh arugula leaves as the base.
2. Add the toppings: Scatter the halved cherry tomatoes, cucumber slices, red onion rings, and sliced roasted chicken over the arugula.
3. Sprinkle Parmesan and pine nuts: For added flavor and texture, sprinkle the grated Parmesan cheese and toasted pine nuts over the salad.
4. Drizzle with vinaigrette: Just before serving, drizzle the balsamic vinaigrette over the salad. Toss everything gently to ensure the dressing coats all the ingredients evenly.

Step 5: Serve and Enjoy!

Your arugula salad with roasted chicken is now ready to be served! This dish can be enjoyed on its own or paired with your favorite side dishes, such as freshly baked bread or roasted vegetables.

Tips for Customization:

This recipe is highly versatile, and you can easily customize it to your taste:

• Add avocado: For a creamy texture and rich flavor, you can slice an avocado and add it to the salad.
• Try different nuts: If you don’t have pine nuts on hand, toasted walnuts or almonds can be excellent alternatives.
• Add seasonal fruits: Fresh fruits like pomegranate seeds, sliced apples, or pears can add a burst of sweetness to balance the savory elements.
• Experiment with cheese: While Parmesan adds a salty, sharp flavor, you can also try goat cheese or feta for a different taste.

Serving Suggestions:

This arugula salad with roasted chicken is a fantastic dish that can be served as a main course or as a side dish. It pairs well with various types of bread, like focaccia or sourdough, and can be accompanied by simple sides such as roasted potatoes or a light pasta salad.

This arugula salad with roasted chicken is a colorful and flavor-packed dish that’s easy to prepare and versatile enough to suit many different palates. Whether you’re looking for a light lunch or a vibrant dish to serve at a dinner party, this recipe is sure to impress. With fresh ingredients, a satisfying protein, and a delicious homemade balsamic vinaigrette, it’s a meal you’ll want to make again and again!