4. Mediterranean inspired chicken and beet salad with a maple balsamic vinaigrette and goat cheese

Freshness abounds!

Not all salads are created equal. This salad is delicately dressed in a sumptuous maple balsamic vinaigrette, and topped with some tangy goat’s cheese. Assembly is super quick and the pan fried chicken breast stays juicy, and marries well with this salad’s humble ingredients. The magic is the vinaigrette. A simple preparation that comes together in no time with a few pantry ingredients. This recipe makes one large salad.

Ingredients

Chicken breast, boneless/skinless

Arugula

Olive oil

Spices: Salt and pepper

Goats cheese (or Feta or ricotta work beautifully too!)

Walnuts

Pickled baby beets (any form of cooked beet will do)

Asparagus - chopped

Parsley

Sesame seed or pumpkin seeds

Method

Vinaigrette ingredients:

1/2 cup balsamic vinegar

1/4 cup maple syrup

2 teaspoons of grainy Dijon mustard

1 cup of extra virgin olive oil

1 small clove of garlic grated

Salt and pepper to taste

Whisk all these ingredients in a glass bowl. If you have a blender, no need to mash the garlic simply place all the ingredients in the blender, and blend until smooth. Set the vinaigrette aside in the fridge so that all the ingredients infuse.

Salad

Place the chicken between two sheets of plastic wrap or parchment paper. Using a mallet or rolling pin pound the chicken until flattened - about 1 cm thick.

Season the chicken with salt and pepper on both sides and pan fry in olive oil until done and golden brown on each side. Place the chicken aside to rest for 5 minutes - do not cut the chicken until rested or the juices will escape leaving and your chicken will be dry.

Boil the asparagus until al-dente. The asparagus will turn a beautiful bright green in about 30 seconds - remove and strain. Immediately place the asparagus in cold or ice water to prevent further cooking.

Chop the beets and begin the salad assembly.

Assembly

Place the arugula in the bottom of the bowl and layer the the goats cheese and chopped beets, asparagus, and walnuts.

Cut the chicken in strips (or cubes) and place on top of the salad.

Dress with the maple balsamic vinaigrette and top with some chopped parsley and sesame seeds or sunflower seed.

Serve and enjoy!