Chicken Apple Arugula Goat Cheese Salad

Chicken salad with arugula, goat cheese, and apple slices.

Ingredients

  • Olive oil
  • 1 large shallot, peeled and sliced
  • 1 1/2 lb skinless, boneless chicken breast, cut into 1 inch cubes
  • Salt
  • 1 tart green apple, thinly sliced
  • Baby arugula leaves - enough for a salad for four
  • 1/4 cup toasted walnuts, roughly chopped
  • 1/4 cup goat cheese - broken up into little pieces
  • Lemon juice
  • Salt and pepper

Method

1 Heat stick-free frying pan to medium heat. Add a tablespoon of olive oil and lightly sauté the shallot slices until translucent. Remove from pan. Add another tablespoon of olive oil and cook the chicken breast pieces, stirring occasionally, until just cooked through - 5 to 10 minutes. Sprinkle some salt on the chicken while you are cooking it. Remove from pan and chill.

2 When chicken has cooled, toss together in a serving bowl the shallots, chicken, sliced green apple, arugula, walnuts and goat cheese. Dress with olive oil, lemon juice, salt and pepper to taste.

Serves four.

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Comments

  1. Amy

    That looks really delicious! I’m not sure how the cheese or the walnuts mellow the arugula–is it the richness of those ingredients? Regardless, it sounds like a great combination.

  2. Elise

    Hi Amy,
    I don’t know why the walnuts and cheese have that effect – I’m thinking it must be the richness. But for whatever reason, it really works. The tart apple offers a good complementary flavor as well.

  3. sleepypie

    I have realized rather recently, how much I love arugula. I have been wanting to look up some recipes, but also been wondering about the possibility of it being too much if not paired appropriately with other ingredients.
    :-) thanks!
    _loved reading the pom story. I dream of having a fruit tree in my yard one day.

  4. Elise

    Hi SleepyPie – I love your site! Thanks for dropping by.

    Hi Simon – Uh, no actually, I made it up. We grow arugula, granny smith apples and walnuts on our property. I’m always looking for ways to use them up.

  5. simon

    Ah yes – I remember now – Charlie used blue cheese (mild) in his and there were mixed leaves – not just Roquette (Rocket, Arugula)

  6. valerie

    I usually use either baby arugula or a 50/50 mix of arugula and mesclun. Also, red grapes and dried cranberries are good additions to this salad; and a good botttled balsamic viniagrette can substitute for homemade dressing in a pinch.

    I’ve been eating/serving variations on this salad for years, and people always seem to love the combination of flavors. It’s just as good without the chicken — as a side or for a vegetarian meal.

  7. Janine

    Dried cranberries! Now that I am eating this salad and reading the comments, I think that this sounds like a perfect addition. And I just bought some the other day so I will add them tomorrow when I make this salad for lunch again.
    I had been eyeing this salad on your website for some time. Always on the hunt for a healthly and quick lunch that I can take to work I finally printed the recipe and tried it. I actually also made your spicy zucchini soup and am eating both of these wonderful dishes today. I used Queso Fresco instead of goat cheese knowing that goat cheese is pretty rich in calories. I added some more spices to the chicken to make it a bit more flavorful – paprika and cayenne pepper. The salad is better that I thought it would be – all the incredients come together nicely making this a flavorful, light but filling dish.
    Thanks.