Moroccan Chicken & Arugula Salad with Olives & Figs
Try this for a nutritious dinner. Chicken is a source of lean protein and greens and figs add a dose of iron.
Ingredients
3 ½ tsp olive oil, divided4 boneless, skinless chicken-breast halves, cut into bite-sized chunks
1 clove garlic, minced
1 tsp ground cumin
6 tbsp orange juice
¼ cup balsamic vinegar
2 tbsp Dijon mustard
18 cups cleaned, trimmed arugula leaves
3 cups fennel, thinly sliced
3 oranges, peeled, sectioned and sliced into chunks
12 dried figs, chopped
6 pitted green olives, thinly sliced
2 ounces goat cheese, crumbled (about ¼ cup)
Salt and freshly ground black pepper to taste
Directions
Warm 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Saute chicken for 2 minutes. Add garlic and cumin; saute for 2 minutes more. Reduce heat to low.
Stir in orange juice, vinegar, and mustard. Slowly stir in remaining oil to make a warm dressing. Add salt and pepper to taste.
Divide the arugula among 6 dinner plates. Sprinkle with fennel and oranges. Spoon warm chicken mixture over salad and top with figs, olives, and goat cheese.
Nutrition Notes:Oranges brim with vitamin C, which boosts the immune system and fights cancer. Citrus also contains the antioxidants taxifolin and rutin, as well as folate, which also abounds in the arugula. Chicken is an excellent source of lean protein. Greens and figs add a healthy dose of iron.
