from Anthony Bidulka, Set Free
Serves 6
Ingredients:
3.5 teaspoons olive oil
4 boneless, skinless chicken breast halves cut into 1” chunks
1 clove minced garlic
1 teaspoon ground cumin
6 tablespoons orange juice
½ cup balsamic vinegar
2 tablespoons Dijon mustard
Salt and pepper to taste
18 cups arugula leaves
3 cups thinly sliced fennel
3 oranges, peeled, sliced into chunks
12 dried figs, chopped into chunks
6 pitted green olives, thinly sliced
¼ cup crumbled goat cheese
Creation:
- Warm 2 teaspoons of oil in large non-stick skillet over medium high heat
- Sautee chicken for 2 minutes
- Add garlic and cumin
- Sautee for 2 minutes more
- Reduce heat to low
- Stir in orange juice, vinegar, mustard and remaining oil to make a warm dressing
- Salt and pepper to taste
- Divide arugula among 6 dinner plates
- Sprinkle with fennel and oranges
- Spoon warm chicken mixture over salad
- Top with figs, olives and goat cheese
Used with permission by author Anthony Bidulka.
Cathi’s Tips & Tricks: My suggestions; add some toasted pine nuts over the top; serve with couscous for a heartier meal. Note, I used garlic-stuffed green olives for a little extra kick.
