Here’s a salad I keep coming back to.
As the spring warms and the trees outside start blooming and the sunshine hours grow long, my body longs for summery, light meals. And this little salad became an instant favorite, both for its light tart summery taste and the ease of making it.
To make it you’ll need:
Organic Baby Arugula
1 organic chicken breast
1 organic lemon
2 tablespoons olive oil (preferably extra virgin, cold pressed, and organic)
1/4 teaspoon salt
fresh ground pepper, to taste
Grated organic pecorino, romano, or parmesan cheese, to taste
First, wash (if needed) and put the desired amount of arugula in a sealable container (but don’t pack it in tightly…it’ll need room) and leave the top open.
Next, zest the lemon and keep the zest and the lemon.
Then, take a small sealable container and put the olive oil, lemon zest, salt, and a little pepper inside. Squeeze the juice from the lemon (all of it) into the container and remove any rogue seeds that fall in.
Now, seal the container and shake it up till the dressing is well mixed. Dip an arugula leaf inside and taste, then add more pepper, salt, oil, or lemon as needed for your tastes.
Cut the chicken breast into cubes and sautee on the stovetop with some of the lemon dressing until the chicken is cooked and lightly browning.
Drip some of the dressing (to your taste) into the container with the arugula. Seal the container and shake to coat the arugula with dressing. Keep in mind that with lemon dressings, a little goes a long way.
Place the arugula in bowls, shred some cheese over the top, and then add chicken cubes.