Arugula Salad with Chicken and Apricot

This is a healthy entree salad from the June issue of Cooking Light magazine. I particularly liked how the apricots added a sweet tangy flavor to the salad greens. I did make a couple of adjustments to the original recipe though. First, I thought four cups of arugula plus four cups of salad greens was way to much! Instead, I used one package of each (about 6 oz. each) which I thought was about right for four servings. Secondly, I'm big into dressings. I could barely taste the dressing at the suggested amount, so I had to double it. (OK, so I realize this sort of defeats the purpose of "cooking light," but what can I say, I care about taste, too...) Here is the slightly modified recipe:

Ingredients:

• 2 (6-ounce) skinless, boneless chicken breast halves
• 1 tablespoon minced fresh parsley
• 2 teaspoons minced fresh tarragon
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 6 tablespoons olive oil
• 2 1/2 tablespoons white wine vinegar or balsamic vinegar
  
• Dash of freshly ground black pepper
• 1 package (about 6 oz.) baby arugula
• 1 package (about 6 oz.) gourmet salad greens
• 3 apricots (about 8 oz.), pitted and thinly sliced
• 1/3 cup thinly vertically sliced red onion

Directions:

• Prepare grill to medium-high heat.
• Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.
• Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.
• Combine arugula, greens, apricots, and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 cups arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.

Yields: 4 servings

Links:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1898519