Chicken Arugula Salad with Walnuts and Currants

Serves 4

4 cups arugula, chopped
1 cup Italian parsley, chopped
2 stalks celery, thinly sliced
½ red bell pepper, thinly sliced and then cut the slices in half
1-2 cups roasted chicken, sliced and then cut into inch-long pieces
(I roasted one boneless chicken breast, rubbed with a little olive oil and seasoned with salt, pepper, ¼ tsp thyme, and a sprinkling of garlic powder in a 350-degree oven for 20 minutes.)
3 cooked golden beets, quartered lengthwise and then slicedTo cook beets, cover them with water, bring to a boil, reduce to a simmer, and cook for about 20-25 minutes until you can pierce them with a fork. Run under cold water, peel, and proceed with the recipe
1 cup toasted walnuts
To toast, put on a cookie sheet in a 350-degree oven for 10 minutes
½ cup currants

Dressing:
2/3 cup olive oil
1/3 cup balsamic fig vinegar (or any balsamic vinegar of your choice; raspberry or plain are lovely as well)
¼ cup apple cider vinegar
Salt and pepper
Whisk dressing ingredients together with a fork. Toss with the salad ingredients in a large bowl and serve.

SIGN UP for our Quarterly Email Update

Name
Hidden