Preparation Time: 20 minutes
Cook Time: 20 minutes
Cut: Boneless chicken
Ingredients
Vinaigrette:
1/2 cup (125 ml) canola oil
1/4 cup (60 ml) apple cider vinegar
2 cloves garlic, sliced
2 Tbsp (30 ml) liquid honey
1/2 tsp (2.5 ml) 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 (180 ml) Feta cheese, crumbled
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 165F (74C). 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.
