Crispy Chicken Arugula Salad



Are you tired of the same old salads? This flavor popping combo is one of my absolute favorites and it’s so easy to throw together for a delicious dinner or lunch.


I use leftover chicken from my Herbs de Province Slow Cook Chicken recipe to make this meal a quick fix option.

Crispy Chicken Arugula Salad
Serves: 4
  • ~ 6 slices of bacon, chopped
  • ~ 1½ lbs. cooked chicken, shredded
  • 1 red bell pepper, chopped
  • 3 green onions, chopped
  • 8 cups arugula
  • ½ cup grapes, halved
  • ⅓ cup crumbled goat cheese
  • Drizzle of olive oil
  • Squeeze of fresh lemon
  1. Heat a large sauté pan over medium-high heat. Add chopped bacon and cook until crisp (tossing occasionally). Remove from heat and scoop bacon bites from the pan to a paper towel lined plate, reserving the grease in the pan.
  2. Return the pan to medium-high heat and add the shredded chicken. Allow chicken to set and crisp in the pan, flipping to cook both sides. Remove from heat and scoop chicken onto a plate and set aside, again reserving the bacon grease in the pan.
  3. Return the pan to medium heat and add the peppers and onions. Cook for a few minutes until they soften (tossing occasionally) and remove from heat.
  4. Top arugula with chicken, bacon, peppers, onions, grapes, and goat cheese.
  5. Drizzle with olive oil and fresh lemon to taste.
Omit goat cheese for a dairy free version and substitute with toasted pine nuts.


You might also like

No Comments

Leave a Reply