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Arugula Chicken Salad with Spicy Lime Vinaigrette One Star

Arugula Chicken Salad with Spicy Lime Vinaigrette

Get Ready

Servings: Serves 4

Prep Time: 20 minutes

Cook Time: 50 minutes

Ingredients: Add ingredients to List

1 pint cherry tomatoes
2 Tbsp. plus 1 tsp. extra-virgin olive oil, divided
pinch of salt
1 lb. new (red skinned) potatoes
1 lb. boneless, skinless chicken breasts
1/3 cup chopped walnuts
juice of 1 lime
2 Tbsp. prepared horseradish or finely grated fresh horseradish
1 clove garlic, minced
1/4 tsp. freshly ground black pepper
6 cups baby arugula
1/2 cup coarsely chopped parsley

directions:

1. Preheat oven to 400 degrees F. Place tomatoes on a rimmed baking sheet and toss with 1 tsp. of the oil and salt. Spread on a baking sheet and cook until softened and beginning to shrivel, about 12 minutes.
2. Meanwhile, place potatoes in a large pot, cover with cold water, and bring to a boil. Reduce heat to mediumhigh, and simmer until fork tender, about 15 to 20 minutes. Drain, run under cold water to cool, and then quarter each potato.
3. In a separate large pot, place chicken in a single layer and add enough water to completely cover the breasts by at least 1 inch. Bring water to a very slight simmer with just a few bubbles breaking the surface over medium-high heat. Reduce heat to mediumlow, partially cover, and cook until meat is cooked through, about 10 to 15 minutes (depending on the thickness of the meat). Adjust heat as needed during cooking to maintain the slight simmer, and skim off any foam that forms. Remove chicken from water and when cool enough to handle, thinly slice.
4. While potatoes and chicken cook, toast the walnuts in a small skillet over medium heat, about 3 to 4 minutes. Watch carefully that they don't burn. As soon as they begin to smell fragrant and toasted, transfer to a small plate.
5. In a jar with a tight-fitting lid, combine remaining 2 Tbsp. olive oil, lime juice, horseradish, garlic, and pepper. Secure lid and shake well to blend.
6. Divide arugula and parsley among 4 plates and top with chicken slices, potatoes, and tomatoes. Drizzle with lime dressing, then sprinkle with nuts. Serve.
Source: Hannaford fresh Magazine, May - June 2015

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Quantity Ingredients  
1 pint cherry tomatoes  
2 Tbsp. plus 1 tsp. extra-virgin olive oil, divided  
pinch of salt  
1 lb. new (red skinned) potatoes  
1 lb. boneless, skinless chicken breasts  
1/3 cup chopped walnuts  
juice of 1 lime  
2 Tbsp. prepared horseradish or finely grated fresh horseradish  
1 clove garlic, minced  
1/4 tsp. freshly ground black pepper  
6 cups baby arugula  
1/2 cup coarsely chopped parsley  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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