minutes per mile blog

arugula, artichoke, and sun-dried tomato salad

Salad time! I’ve got a chicken-olive-tomato-arugula creation coming your way. This was a fun recipe to think up!arugula_artichoke_roasted_tomato_saladI 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!arugula_artichoke_roasted_tomato_salad_DSC0023A 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! arugula_artichoke_roasted_tomato_salad_DSC0027I 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.

Recipe below :)arugula_artichoke_roasted_tomato_salad_DSC0016Arugula, artichoke, and sun-dried tomato salad (inspired by Skinnytaste and Aprons) (makes 6ish monster salads)

  • 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
  • Honey
  • 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.

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