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Warm Arugula Salad with Chicken & Chevre
Source: Eating Well

A luscious green salad with chicken and chevre cheese.

Rating:
Prep Time: 40 minutes
Cook Time: 40 minutes
Difficulty: Difficult

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 1286.4
Total Carbs 285.6 g
Dietary Fiber 28.3 g
Sugars 238.9 g
Total Fat 9.1 g
Saturated Fat 1.1 g
Unsaturated Fat 1.3 g
Potassium 0.0 mg
Protein 40.3 g
Sodium 991.6 mg
Dietary Exchanges
1 1/2 Fat , 17 1/2 Fruits , 1 Starch , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Warm Arugula Salad with Chicken & Chèvre
6 each  arugula
4 each  canned green olives
4 cup  Dates, pitted
1 each  medium oranges
0 1/4 cup  Bread Crumbs, Italian style
8 oz  boneless skinless chicken breasts
2 tsp  extra virgin olive oil
2 tbsp  frozen orange juice concentrate
1 tbsp  cold water
1 tbsp  cider vinegar
1 tbsp  dijon mustard
0.125 tsp  salt
1 pinch  black pepper
0.3333 g  goat cheese
Directions
  1. Place arugula, olives, dates and orange chunks in a large salad bowl.
  2. Place breadcrumbs on a large plate; roll chicken in the breadcrumbs to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm. dd orange juice concentrate, water and vinegar to the pan. Stir in mustard and let dressing boil for 30 seconds. Add salt and season with pepper to taste. Add half of the warm dressing to the salad; toss gently to mix.
  3. Divide the salad between 2 plates. Cut the chicken into thin slices. Top each salad with the chicken, goat cheese and remaining dressing.

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