Salad time! I’ve got a chicken-olive-tomato-arugula creation coming your way. This was a fun recipe to think up!I was feelin’ like arugula this week (what? you don’t get arugula cravings too?) while also reflecting on the smoky-sweet, olive-oil wonderful character of sun-dried tomatoes. A few recipes further inspired me — like this one and this one — and then I had my custom creation lined up to go!A mix of salty olives and artichokes mix wonderfully with creamy feta cheese, herby arugula, and smoky sun-dried tomatoes. Some quinoa, chicken, and chickpeas give this salad some staying power, too — making it perfect for a packed lunch or quick dinner! I heated up the chicken, quinoa, and veggies to eat my salad on the warmer side — Anthony ate his cold out of a tupperware. And we were both happy.
- 1/2 red onion
- 1 clove garlic
- 1/2 cup of grape tomatoes
- 1 small (~7 oz) can/jar of artichokes, partly drained
- 1 small (~7 oz) can/jar of olives, drained
- 3 small chicken breasts, sliced thinly
- 1/4 cup white wine
- 1 cup quinoa
- 1/2 cup sun-dried tomatoes in oil, drained
- 1 can chickpeas
- 3/4 cup feta cheese
- 2 lemons (about 1/2 a lemon per salad)
- Olive oil
- Salt + pepper
Directions:In a large skillet, sautée onion and garlic with a spritz of olive oil for about two minutes. Add white wine, salt & pepper, cherry tomatoes, artichokes, olives, and chicken. Cover and cook for about 10 minutes; uncover and sizzle for about five minutes, making sure the chicken is cooked all the way through and all of the flavors have soaked together :). Cook quinoa according to directions (1 cup quinoa usually needs about 2 cups of water)
Toss your cooked quinoa and chicken/veggie mix (hot or cold) atop the arugula. Top with a few sun-dried tomatoes, a handful of chickpeas, and a sprinkle of feta.
Dress simply — all you need is a spritz of oil, a splash of lemon, and drizzle of honey.