Roast Chicken and Arugula Salad

12Jul09

ChxSalad_plates

Well it’s been a long weekend of driving! Chris and I went home to CNY for his cousin’s wedding and although it was a quick trip, it’s always nice to go home. After all that banquet food, wine, and beer, we needed a quick, easy supper that’s tasty, light, and healthy! Really, it doesn’t get easier than this. Chris and I have found ourselves eating this at least once a month since I saw it in one of last summer’s Real Simple issues. In the winter, sometimes I made boiled new potatoes to go with. But today, all we needed was some greens and some protein. Fast. Using a rotisserie chicken from the grocery store is a super easy and very often delicious shortcut. And the rest of the chicken lasts the week (keep your eye out for a thai chicken pasta salad I have in mind for the leftovers…)!

Roast Chicken and Arugula Salad
1 Rotisserie Chicken (or you could roast your own, if you have time/patience/something against supermarket rotisserie chicken!)
2 bunches of Arugula, and other mixed greens
A Handful of Tarragon
Parmesan for shaving
2 Tbsp Grainy Mustard
2 Tbsp Dijon Mustard
1/3 cup Olive Oil (Extra Virgin here)
1/4 cup vinegar (I like Cider)
S&P

I like to whip up the dressing first (ingredients from Grainy Mustard down) so that it has time to mix the flavors. Just whisk everything together and put it aside.

ChxSalad_dressing

Fill two salad bowls with the greens mix. Cut the roast chicken right down between the breasts, and use your (clean!) fingers to pull up one of the breasts.

ChxSalad_roastchx

The chickens we’ve been getting lately have more than enough meat on one breast for two salads! Use your fingers to shred the meat onto the greens. Toss the tarragon on top, along with some parmesan shavings. Dress the salad, and serve with extra dressing on the side. So quick, so easy, and pretty darn good for you!

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