So, I’ll admit that I’m not a big salad eater. I’ll often order them, only to find myself eating all the toppings and barely touching the lettuce. And then I’m never very full or satisfied. I don’t like a lot of dressings, and I’m very particular about my greens. Arugula, however, is always appealing to me. Arugula is the only green that I really actually enjoy the taste of. I use it where ever I can, and tonight my mom and I decided to use it to make a simple salad for dinner.
There are few salads I actually crave, and this is one of them. In this you’ll find lightly breaded chicken breast, sautéed onions and mushrooms, chili dusted goat cheese, and a little lemon and olive oil. The chicken breast is definitely filling enough for dinner, combined with the rich goat cheese and bed of greens, it’s incredibly satisfying.
As usual, I didn’t use exact measurements in creating this dish, but I’ve tried my best to break down the ingredient quantities for you below. Enjoy!
Recipe feeds 2.
- 4 cups washed arugula
- 2 organic chicken breasts
- 1/2 cup flour
- 1/2 bread crumbs
- 3 tbsp cracked pepper
- 3/4 cup button mushrooms
- 5 tbsp olive oil
- 1/4 cup diced onions
- 4 oz goat cheese
- 4 tbsp chili powder
- 1/2 lemon
- salt & pepper to taste
- Wash and dry the chicken breasts. Place aside.
- If chicken breast is thick, pound it until it is about 1/2 an inch thick.
- In a medium sized skillet, heat 2 tbsp olive oil over medium heat.
- Add onions and mushrooms and sauté until onions become translucent (about 3-4 min). Lower skilled to low-medium heat.
- Combine flour and breadcrumbs into a medium sized mixing bowl.
- Drizzle about a tablespoon of olive oil onto both sides of the chicken breasts.
- Place each breast into the breadcrumb mixture and coat completely.
- Remove onions and mushrooms from skillet and place aside (it’s okay to leave a few onions laying around in there though…)
- If skillet seems dry, add another 1/2 tbsp of olive oil to the skillet to coat the bottom.
- Place each breast in the skillet, and cook about 4-6 minutes on each side depending on the thickness of the breast (should be golden brown on the outside).
- While chicken is cooking, squeeze lemon juice over them every so often.
- In a large bowl, mix the arugula, mushrooms, and onions.
- Dress with a little olive oil (the mushrooms, onions, and chicken will already be oily so not very much), lemon juice, salt and pepper.
- Distribute the salad evenly onto two plates.
- Slice goat cheese into 4 rounds.
- Place chili powder and pepper into a ramekin and mix.
- With your hands, take the goat cheese rounds and carefully coat the outsides of them with the chili powder mixture by rotating them like a wheel over the spices.
- Top salad mixture with chicken breast and goat cheese, and enjoy!