When time is of the essence, a filling dinner salad can be a real life-saver. We've jazzed this one up by cooking the chicken in a tasty mix of sweet honey and tangy balsamic vinegar. Serve with crusty bread for a satisfying light meal.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Lemon-Dijon Dressing:
Method
Lemon-Dijon Dressing: In small bowl, whisk oil with mustard until combined; whisk in lemon juice, salt and pepper. Set aside.
Sprinkle chicken with salt and pepper. In nonstick skillet, heat oil over medium heat; cook chicken, stirring occasionally, until golden and no longer pink inside, 6 to 8 minutes.
Whisk vinegar with honey until combined; pour over chicken. Cook, stirring, until chicken is coated and vinegar mixture starts to thicken, about 1 minute. Transfer to plate; let cool slightly.
Meanwhile, in large bowl, combine arugula, cucumber, goat cheese and chives. Drizzle dressing over top; toss to coat. Stir in chicken; top with pecans.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 159 mg
- Sugars 5 g
- Protein 31 g
- Calories 302.0
- Total fat 16 g
- Potassium 564 mg
- Cholesterol 74 mg
- Saturated fat 4 g
- Total carbohydrate 8 g
%RDI
- Iron 12.0
- Folate 19.0
- Calcium 9.0
- Vitamin A 14.0
- Vitamin C 15.0
