ARUGULA-CHICKEN SALAD

ARUGULA-CHICKEN SALAD image

Categories Chicken

Yield 4 servings

Number Of Ingredients 16

For the balsamic-cherry reduction:
1 C pitted sweet cherries
1/4 C balsamic vinegar
3/4 t salt
1 T olive oil
For the dressing:
1/4 C lemon juice
3/4 C extra virgin olive oil
1 t salt
1/2 t freshly ground black pepper
For the salad:
6 heaping C of arugula
1 1/2 - 2 C cooked chicken breasts, sliced
About 8 oz. brie cheese
8 crostini
(to make crostini, brush baguette slices with olive oil and bake in a 350 degree oven until light golden brown, about 10 minutes.

Steps:

1. Combine cherries, balsamic vinegar, salt and olive oil in a large saucepan over medium heat. Cook, stirring, for about 10 minutes, until the cherries are softened and vinegar is syrupy and sweet. Set aside. 2. In a large bowl, whisk the lemon juice, olive oil, salt and pepper. Toss the salad greens with about 3/4 C of the dressing. (reserve the rest to pass at the table.) 3. Divide the dressed arugula among four plates. Top with slices of chicken. Drizzle some of the balsamic-cherry reduction on top of each salad. Spread brie on crostini, place 2 crostini on each salad, and serve.