September Recipe – Arugula & Chicken Salad with Raspberry Vinaigrette

This is a great meal in itself.  Also, the beauty of this salad is that you can make it even easier by using leftover chicken from another meal.  Just in case you don’t have any on hand, this recipe includes a great, easy way to bake chicken.

From my garden!

 

Arugula, Goat Cheese & Pine Nuts... Yum!

 

 

 

 

 

 

 

 

Ingredients:

1 whole chicken, cut in half lengthwise and backbone removed (I get the butcher at Whole Foods to do this for me.)

2-3 T      Olive oil

Coarse Celtic Salt & Fresh Ground Pepper

For salad:

1 lg         Arugula bunch

1              Watercress bunch

3-4oz     Goat Cheese, plain

1/3 C      Pine Nuts, toasted

10           Fresh Raspberries

For Dressing:

1/3 C      Olive Oil, get a nice mild one

1 med   Shallot, finely minced

3 T          Champagne Vinaigrette

1+ C       Fresh Raspberries

1 tsp      Honey

Preparation of chicken:

Heat oven to 450 degrees.  Sprinkle chicken halves generously with celtic salt and pepper.  Heat large, oven proof skillet on med high.  Add olive oil.  Place chicken halves in skillet, skin side down.  Cook until skin is brown, approximately 5 minutes.  Leaving chicken as is, place entire skillet in oven.  Bake for approximately 30 minutes or until chicken is just about falling off the bone.  Remove from oven and place chicken on cutting board.  Cover with foil and let stand for 10 minutes before cutting.

Preparation for salad dressing:

Place olive oil, shallot, vinegar, honey and raspberries in blender.  Blend until smooth.  Depending on size of the raspberries, add more if needed.  Salt and pepper to taste.

Place arugula and watercress in bowl.  Toss with vinaigrette.  Place slices of chicken on top of salad.  Top with crumbled goat cheese and pine nuts.  Arrange extra raspberries over top.

Note:  The salad dressing can keep in the refrigerator for several days so you can make it ahead or keep the extra for another salad.

Serves 2

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