Easy Winter Chicken Salad with Arugula, Apple and Cranberries
 
 
A delicious winter salad that can be served as a main course
Author:
Recipe type: Main Course
Cuisine: Mediterranean
Serves: 4
Ingredients
  • For the chicken:
  • 1 TBSP. lemon zest
  • 3 TBSP. lemon juice
  • 3 med. garlic cloves, minced
  • ¼ cup extra virgin olive oil
  • 2 tsp. dried Greek oregano
  • 1 tsp. dried spearmint
  • 1 tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • 3 small chicken breasts or thighs, boneless and skinless (no more than 1.5 lbs.)
  • For the arugula salad:
  • 4 packed cups arugula, washed and dried
  • 1 small fennel bulb, cored & shaved on a mandoline (or very thinly sliced)
  • 1 small green apple, cored & thinly sliced
  • ½ small shallot (or, ¼ red onion), thinly sliced, (optional)
  • ¼ cup extra-virgin olive oil
  • 1 tsp. lemon zest
  • 1 TBSP. lemon juice
  • ½ tsp. salt
  • — freshly ground pepper
  • 2 TBSP. dried cranberries
  • 2 TBSP. pistachio nuts
Instructions
  1. For the chicken:
  2. Zest a small lemon over a medium bowl, making sure not to grate any of the pith. Add the juice of the lemon. Mince the garlic (or grate it with a microplane) and add it to the bowl. Next, add the olive oil, oregano, spearmint, salt and pepper. Whisk together all the ingredients to combine. Reserve one-third of your marinade (to brush over the cooked chicken) and set it aside.
  3. Cut the chicken into 1" pieces. Place the pieces into the bowl and mix well to coat the chicken with the marinade. (Alternatively, you can mix everything in a large, zip-lock-style bag; tossing regularly). Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
  4. Place a large skillet over medium-high heat and allow it to get hot before adding the chicken. Remove the chicken from the marinade and add it to the skillet. Cook undisturbed for about 6 minutes on the first side, flip it and cook it for for 3-4 more minutes on the other side. You can use an instant-read thermometer to check--the temperature should read 160° F (The temperature will continue to rise to 165° F while the chicken rests.) Brush some of the reserved marinade on the hot chicken and remove to a bowl. Cover loosely with foil and let it rest for 5-6 minutes while you assemble the salad.
  5. For the salad:
  6. Combine the arugula, shaved fennel, green apple and shallot in a large salad bowl. In a small jar with a lid, mix the olive oil, lemon zest, lemon juice, salt, and a few grinds of pepper. Shake the dressing until smooth and creamy.
  7. Dip a leaf of arugula into the dressing and taste. Adjust any of the seasonings if necessary. Pour half the dressing over the salad and toss gently to combine. Add more dressing a little bit at a time until you have dressed the salad the way you like it.
  8. Add the cooked chicken and top with the cranberries and pistachio nuts. Toss gently and serve.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-winter-chicken-salad-with-arugula-apple-and-cranberries/