ARUGULA SALAD WITH CHICKEN AND FETA
Preparation Time Preparation Time: 20 minutes Cook Time Cook Time: 20 minutes Serves Serves: 4 Cut:

ARUGULA SALAD WITH CHICKEN AND FETA

Ingredients

Vinaigrette
1/2 cup canola oil
1/4 cup apple cider vinegar
2 clove garlic, sliced
2 tbsps liquid honey
1/2 tsp Dijon mustard
salt and pepper to taste

Salad
4 boneless skinless chicken breasts
1 package arugula (142 g size)
8 radishes, thinly sliced
1 package snap peas (400 g size)
2 green onions, sliced
3/4 cup crumbled Feta cheese

Preparation

To make the vinaigrette, put the oil, vinegar, garlic, honey and mustard in a blender.  Blend until smooth.  Season with salt and pepper.  Pour into a small bowl and set aside.  (Makes about 1 cup)

Remove the filets from the chicken breasts and set aside for another use.

Put the chicken breasts in a large re-sealable plastic bag.  Pound chicken until the pieces are all about 1/2 inch thick.  Pour half of the vinaigrette into the bag.  Seal the bag and turn gently to make sure each piece of chicken is coated with the vinaigrette.  Refrigerate for 1-2 hours.

Remove the chicken from the marinade and throw out the marinade.  Grill or pan fry chicken for 5-7 minutes per side or until a meat thermometer reads 170F.  Transfer chicken to a plate, cover loosely with foil and let it stand for 5-10 minutes.  Slice into 1/2 inch strips.

In a large bowl toss the arugula, radishes, snap peas, green onions and half the Feta with the vinaigrette.  Divide onto 4 plates and top with sliced chicken and the remaining Feta.  Serve immediately with fresh crusty bread.