Chicken Arugula Salad

Back in June while in Las Vegas we had lunch at the Hard Rock Cafe. The waitress recommended their chicken arugula salad. It was the best salad I have ever had at a restaurant and because I don't have direct access to Hard Rock Café here in Alberta, I had to build my own recipe inspired by the one I had. Here is my result - it is not exactly the same but it is so yummy!

Lemon chicken

2 boneless skinless chicken breasts

1Tbsp lemon juice

2 Tbsp olive oil

Salt

Pepper

1 clove garlic minced (or add some Garlic Plus seasoning)

Combine all marinade ingredients and pour over chicken breasts. Make sure well coated. Let sit for at least 10 minutes to 1 hour. Either BBQ or fry until chicken is done (about 10 minutes a side depending on size of breasts you are using). Set aside

Lemon-Balsamic Vinaigrette

2 Tbsp lemon juice

2 Tbsp balsamic vinegar

1/2 tsp salt

1/2 tsp pepper

1 clove garlic minced
1/2 tsp lemon zest (optional)

1/4 c olive oil

Shake all together. It is best next day 

Salad

Baby arugula

Red pepper diced

Dried cranberries

Pecan pieces

Feta cheese crumbled. I use light feta

Orange segments

Chopped lemon chicken (above)

Mix salad ingredients add orange slices and feta just before serving or arugula will wilt. Pour dressing over to taste. Keep left over dressing in fridge.  Use as salad dressing or marinade for chicken or fish.