Arugula Salad with Chicken and Apricots

Pounding the chicken breasts flat ensures tenderness and cuts cooking time―a great combination―while fresh herbs add great taste. The finished salad has lots of flavors, too: bitter arugula, sweet and juicy apricot, pungent raw onion, and tart white-wine vinaigrette. This 10-minute recipe's perfect for a weekend lunch with guests. Plums would be a delicious substitute for the apricots.

Yield:

4 servings

Ingredients

1. 2 (6-ounce) skinless, boneless chicken breast halves
2. 1 tablespoon minced fresh parsley
3. 2 teaspoons minced fresh tarragon
4. 1/2 teaspoon salt, divided
5. 1/4 teaspoon freshly ground black pepper
6. 3 tablespoons olive oil
7. 4 teaspoons white wine vinegar
8. Dash of freshly ground black pepper
9. 4 cups baby arugula
10. 4 cups gourmet salad greens
11. 3 apricots (about 8 ounces), pitted and thinly sliced
12. 1/3 cup thinly vertically sliced red onion

Directions

1. Prepare grill to medium-high heat.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.
4. Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.
5. Combine arugula, greens, apricots, and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 cups arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.

Notes

Wine note: In this salad, arugula's peppery bite is nicely balanced by fragrant herbs, sweet apricots, and grilled chicken. A great wine with a complexly flavored salad like this is pinot gris from Oregon. It has a fresh, clean feel and a creamy, fruity flavor. Two favorites: Lemelson Tikka's Run and Chehalem, both 2007 from the Willamette Valley.