Strawberry, Chicken and Arugula Salad

Salad can often get a bad rep, but we’re big believers that it’s not difficult to jazz up your ordinary green side into something exceptional. Here we’ve paired crisp, fresh local arugula and spinach with summer strawberries, along with a simple pan-fried chicken breast and honey mustard vinaigrette. The results are a delightful light dinner for one, ready in just minutes. —The Food Gays

Ingredients:

½ teaspoon neutral cooking oil

1 small chicken breast

½ cup spinach, torn

½ cup arugula, torn

⅛ cup red onion, thinly sliced

½ cup strawberries, sliced

⅛ cup radishes, thinly sliced

⅛ cup walnuts, toasted

1 tablespoon dijon mustard

1 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

Salt and pepper, to taste

Method:

Heat oven to 300. On a foil-lined pan, lay out walnuts and bake uncovered for 3-4 minutes, just until they begin to become fragrant.

In a skillet or frying pan, heat oil on medium. Season chicken breast with salt and pepper. Cook until browned on both sides, and its internal temperature reaches 75° Celsius. Set aside to cool at room temperature before slicing.

Wash and dry spinach and arugula before tearing into bite-size pieces. Place in a serving bowl, along with red onion, strawberries and radishes.

Make the vinaigrette. In a small jar with a tight-fitting lid, combine dijon mustard, red wine vinegar, extra virgin olive oil along with a pinch of salt and pepper. Seal lid on jar, and shake vigorously until emulsified.

Slice chicken and add to salad, tossing in the vinaigrette. Serve immediately.