Sunday, November 18, 2012

Wilted Arugula Salad with Pan-Seared Chicken and Sundried Tomatoes

When you're craving a light meal, it doesn't mean you are tied down to a dish of steamed vegetables and fish. I say bring on the FLAVOR. And this dish screams flavor! Sundried tomatoes are always one of the my favorite ingredients to use because they add sweetness and a delightful chewy texture. Arugula adds a nice peppery note and the avocado provides that creamy, comforting mouth feel that we crave. Finishing the dish with lime juice brings it all together. Enjoy these leftovers for lunch as well (that is if you have any!).


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

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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