Warm Arugula Salad With Chicken and Chevre
Adapted from “Eating Well Serves Two” by Jim Romanoff.
Serves 2.
For salad:
6 cups arugula and/or baby spinach, or mix of both 6 large blue cheese-stuffed or regular pitted green
olives, halved or quartered
4 large dried dates, quartered or diced
1 navel orange, peeled, sectioned and cut into chunks For chicken:
1 cup panko bread crumbs
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried basil
1⁄4 teaspoon dried thyme
1⁄4 teaspoon dried rosemary, crushed
1⁄2 cup flour
1 egg beaten with 2 tablespoons water
1⁄2 pound boneless chicken tenders, or 1 large boneless chicken breast cut into thin strips
Olive oil, for frying
For dressing:
4 tablespoons frozen orange juice concentrate 2 tablespoons water
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
Salt and freshly ground black pepper
1⁄3 cup crumbled goat cheese
1⁄4 cup toasted slivered almonds, for garnish
Prepare salad: Place arugula and/or spinach, olives, dates and orange chunks in a large salad bowl. Set aside.
In a medium bowl, stir together panko bread crumbs and dried spices until evenly mixed, then place on a large plate. Place flour on another plate. In large bowl, beat egg with 2 tablespoons water.
Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, then roll chicken in the panko crumbs to coat. Set the chicken to the side to rest for about 5 minutes. (This helps the coating stick better.)
Place about 1 tablespoon of olive oil in a large nonstick skillet, and heat over medium-high heat. When it sizzles, add the chicken and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate, and cover with foil to keep warm.
Add orange juice concentrate, water and vinegar to pan. Stir in mustard and let dressing boil for about 30 seconds. Season to taste with salt and pepper. Add 1⁄3 of the dressing to the salad and toss gently to mix.
Divide salad between 2 plates. Top each salad with fried chicken, goat cheese and drizzle on remaining dressing. Garnish with toasted almonds, and serve.