
Wilted Arugula Salad with Pan-Seared Chicken and Sundried Tomatoes
Serves 1-2
6 oz. boneless skinless chicken breast
1/2 cup white wine
2 TB sundried tomatoes, packed in oil
1 TB balsamic vinegar
2 1/2 cups arugula
1/2 avocado, sliced thin
Juice of half a lime
Salt and pepper, to taste
Method:
1. Heat 1 TB olive oil in a stainless steel skillet over medium high heat. Season the chicken with salt and pepper and place in the skillet. Cook 3-4 minutes on each side until golden and cooked through. Transfer to a cutting board to rest.
2. Deglaze the pan with the white wine and sundried tomatoes. Cook 1 minute. Add the balsamic vinegar and bring the sauce to a boil. Once at a rapid boil, reduce to a simmer and cook 3 minutes longer.
3. Lay the arugula on a serving plate. Top with the avocado slices.
4. Finish with the chicken, sundried tomato sauce and lime juice.
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