We had a wonderful weekend with family and friends, celebrating my grandson’s first birthday. But, time, please slow down! It is hard to believe that a year has passed so fast.
You hear how amazing grandchildren are, but it’s just like anything else. You don’t get it until you are in those grandparents’ shoes.
If you live long enough, the best years of your life will change through the years. I remember when it was high school, then our young married years, which transitioned to the years when our children were at home, and now I can add this past year to that list. It all adds up to a wonderfully blessed life!
So, I know I just shared a salad recipe, but y’all, it’s just too hot to do a lot of cooking. Salads are perfect for this time of year. Savannah made this fantastic salad for me over the weekend. When she mentioned preparing dinner, she had me at arugula! Arugula can be hard to find around my house, but I love the peppery flavor. This salad was terrific, topped with juicy chicken, Honeycrisp apples, and goat cheese!
Savannah likes to use this easy chicken recipe for many meals, including pasta dishes, wraps, or by itself.
Arugula and Apple Salad
Ingredients
- 4 ounces arugula
- 2 Honeycrisp apples sliced
- 1/4 cup candied pecans
- 1/4 cup crumbled goat cheese
- 1/8 cup red onion sliced
- Dressing:
- 1 lemon juiced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon white wine vinegar (or more to taste)
- Kosher salt and freshly ground pepper to taste
- Juice Chicken:
- 2-3 boneless, skinless chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon lemon pepper
- 1/2 teaspoon kosher salt
- 2-3 tablespoons avocado oil
Instructions
- Start by preparing the juicy chicken. Preheat oven to 400℉. Heat a cast iron skillet over medium-high heat and add avocado oil.
- Season chicken on both sides with garlic powder, paprika, lemon pepper and salt. Add to hot pan and cook on first side for about 5 minutes or until nice and crispy. Turn chicken and then pop into the preheated oven and bake for about 15 minutes or until juice run clear. Remove to cutting board to rest a few minutes.
- Prepare the dressing while the chicken is cooking. Whisk together the lemon juice, oil, honey and vinegar. Add salt and pepper to taste and set aside.
- Add arugula to a large salad bowl. Top with sliced apples, pecans, goat cheese and red onion.
- Slice chicken and add to the top of salad.
- Pour over dressing and toss to combine.
- Serve immediately.
