Simple Salad



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


  1. Wash and dry the chicken breasts. Place aside.
  2. If chicken breast is thick, pound it until it is about 1/2 an inch thick.
  3. In a medium sized skillet, heat 2 tbsp olive oil over medium heat.
  4. Add onions and mushrooms and sauté until onions become translucent (about 3-4 min). Lower skilled to low-medium heat.
  5. Combine flour and breadcrumbs into a medium sized mixing bowl.
  6. Drizzle about a tablespoon of olive oil onto both sides of the chicken breasts.
  7. Place each breast into the breadcrumb mixture and coat completely.
  8. Remove onions and mushrooms from skillet and place aside (it’s okay to leave a few onions laying around in there though…)
  9. If skillet seems dry, add another 1/2 tbsp of olive oil to the skillet to coat the bottom.
  10. 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).
  11. While chicken is cooking, squeeze lemon juice over them every so often.
  12. In a large bowl, mix the arugula, mushrooms, and onions.
  13. Dress with a little olive oil (the mushrooms, onions, and chicken will already be oily so not very much), lemon juice, salt and pepper.
  14. Distribute the salad evenly onto two plates.
  15. Slice goat cheese into 4 rounds.
  16. Place chili powder and pepper into a ramekin and mix.
  17. 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.
  18. Top salad mixture with chicken breast and goat cheese, and enjoy!

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