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A salad can be a whole meal, or at least the main course, and this is such a dish.   While it's made with leftover roast or grilled chicken, if you wish to cut fat, it can be prepared with poached chicken breast.  Not familiar with arugula?  It's a tender leaf, a member of the cabbage family, a cruciferae, and has a slightly peppery flavor like watercress.  It's also known as rocket. Both the leaves and the flowers are edible.  It grows easily in your garden or flower bed, and reseeds itself.  It likes shade and adequate water, to grow the mildest leaves.  See more info about this useful green at Wikipedia. This is one of my favorite recipes, almost better than ice cream or chocolate cake!   Adjust the amounts as needed, or as you have the ingredients on hand.

Chicken Arugula Salad

red or leaf lettuce, shredded
cherry tomatoes, or very ripe tomato, chopped
bunch arugula, coarsely chopped
cucumber, thinly sliced or chopped
leftover chicken, chopped
1 medium avocado, cut into bite-size chunks
extra-virgin olive oil
red wine vinegar
salt and pepper to taste

Wash, dry and prepare the vegetables as indicated.  Add the chicken.  Toss with olive oil, vinegar, salt and pepper to taste. If avocado isn't available, it's still delicious and beautiful without it, but it adds much to the flavor and appearance.  You could add artichoke hearts as a replacement if desired.  A few fresh chopped basil leaves also gives flavor and color; add immediately before serving, as they will darken once they are chopped.  


The Sneaky Kitchen
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