Name: Italian Chicken Arugula Salad with Blackberries, Walnuts & Goat Cheese
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 3 (142 g) pkgs baby arugula; ¾ cup balsamic vinaigrette; 3 (170 g) pkgs blackberries; 1.02 kg chicken breasts, boneless skinless; 1 ½ English cucumbers; 1 ½ (113 g) logs goat cheese; ¾ cup walnuts; black pepper; extra virgin olive oil; Italian seasoning; salt

Italian Chicken Arugula Salad with Blackberries, Walnuts & Goat CheeseItalian Chicken Arugula Salad with Blackberries, Walnuts & Goat Cheese — a 25-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

3 (142 g) pkgs baby arugula

¾ cup balsamic vinaigrette

3 (170 g) pkgs blackberries

1.02 kg chicken breasts, boneless skinless

1 ½ English cucumbers

1 ½ (113 g) logs goat cheese

¾ cup walnuts

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season with spices on both sides.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden and cooked through, 3-4 minutes per side. Remove to a plate and set aside.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Using a clean cutting board, trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Place in a large bowl.

Roughly chop walnuts. Add to the bowl with the cucumber.

Drain and roughly chop artichoke hearts. Add to the bowl along with the blackberries, arugula, and vinaigrette; toss to combine the salad.

Slice chicken into strips.

To serve, divide salad between plates or bowls; top with chicken, then crumble goat cheese over top. Enjoy!

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