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Arugula and Apple Salad
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Arugula and Apple Salad

Course Salad
Servings 4
Author Amye Melton

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.