Salad Season is Coming…
I know, I know; it’s only February. But as much as I’ve been enjoying the comfort foods that keep me warm all winter long, I’m ready for some lighter fare… and I can imagine I’m not the only one.
I’d like to share with you a few of my favorite salad recipes for that “in between” time. These salads ease the transition from heavy, cozy foods to those more light and refreshing as the Northern Hemisphere slowly blooms into spring once again.
So if you’re not quiiiite ready to let go of those warm, rich flavors of winter, this bitter greens salad is one you’ll be coming back to time and time again.
Chicken Arugula Salad with Fig & Honey
Ingredients
4 (4- to 6-ounce) organic boneless, skinless chicken breast, no more than 1 inch thick, trimmed of all visible fat
6 tbsp extra virgin olive oil
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground cinnamon
3 tbsp lemon juice
1 tsp honey
1 (15oz) can chickpeas, rinsed
5 oz (5 cups) baby arugula
1/2 cup fresh parsley leaves
1 shallot, sliced thin
8 fresh figs, stemmed and quartered
1/2 cup whole almonds, toasted and chopped
Pinch Fleury de Sel Fig & Honey finishing salt
Preparation
Dissolve 1 tbsp salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees F. Turn off heat, cover pot, let stand until chicken registers 165 degrees, 15-17 minutes. Transfer chicken to cutting board and let cool slightly. Using 2 forks, shred chicken into bite-size pieces.
Meanwhile, microwave 1 tbsp oil, coriander, paprika, and cinnamon in large bowl until fragrant, approx 30 seconds. Whisk lemon juice, honey, 1/4 tsp salt and 1/4 tsp pepper into spice mixture. Whisking constantly, slowly drizzle in remaining 5 tbsp oil.
Assembly
Add shredded chicken, chickpeas, arugula, parsley and shallot to dressing in bowl and gently toss to combine.
Transfer salad to serving platter and arrange figs over top. Sprinkle with almonds and Fig & Honey Fleur de Sel for extra flavor and crunch. Enjoy!
