Moroccan Chicken and Arugula Salad

from Anthony Bidulka, Set Free

Serves 6

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


  • 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.