Thursday, April 28, 2011


i made this salad the other day and it was deeeelicious. i actually made it for dinner with grilled cheese sandwiches, but had leftovers for lunch everyday for three days. i also found this delicious piece of heaven to have with my salad one day. it's this really good drink from england that we always get loads of whenever anyone goes or comes from there. it comes in a concentrate so it lasts a long time, but i saw this at the store and just had to try it. even if it was a buck fifty.

now for the salad. it is really good and pretty simple, but i will warn you it has a very strong lemon flavor. if you like that then great, mike really liked the lemon. i would advise to just use less lemon, but i'll still post the recipe as it reads. feast your eyes.
Chicken and Arugula Salad with Lemon-Garlic Dressing
1 lb. chicken tenders or skinless boneless chicken breasts, cut into 1/2-in strips
3 Tbsp. fresh lemon juice, divided
2 Tbsp. chopped fresh basil leaves, divided
2 Tbsp. extra-virgin olive oil
1 small clove garlic, crushed or grated
1/8 tsp. freshly ground black pepper
6 cups lightly packed arugula leaves
1 medium tomato, cored and cut into thin wedges
1/2 small avocado, peeled, pitted, and cut into thin wedges
1/2 cup thin slivers of red onion
1 Tbsp. pitted and chopped Kalamata olives

*heat a large nonstick skillet over medium heat until hot enough that a drop of water sizzles. Coat with nonstick cooking spray. Add the chicken and cook, turning, until golden and cooked through, about 2 minutes per side when thawed. Add 1 Tbsp. of the lemon juice (less if you'd prefer) and 1 Tbsp. of the basil. Stir to coat and set aside to cool.
*whisk the remaining lemon juice, the oil, garlic and pepper in a large bowl until blended. Add the arugula, tomatoes, avocado, onions and the remaining 1 Tbsp. of basil and toss to coat evenly.
*divide among four plates and divide the chicken on top of the salads. Sprinkle with the olives.