Balsamic Chicken & Arugula Salad

Servings: 1 | Prep time: 15 mins | Cook time: 15 mins

Another divine lunch salad - the addition of balsamic chicken brings this one to a 10/10!!

Ingredients:

For the chicken:

• Chicken breast tenders (strips)

• Fine salt

• Balsamic vinegar (a thick one - or use balsamic glaze)

• Olive oil, for pan-searing

For the salad:

• ~2 cups arugula

• 1 yellow peach

• 1 mini cucumber

• 1/4 cup crumbled goat cheese (or to your preference)

• Balsamic vinaigrette, to drizzle

For the croutons:

• Chunk of focaccia

• Olive oil

• Salt & pepper, to taste

• Oregano, to taste

• • Garlic powder, to taste

Instructions:

1. For the balsamic chicken: place the chicken on a plate and coat each tender in a healthy amount of salt on both sides. Let rest for 20 minutes. Remove chicken, pat dry with a paper towel, and rub with balsamic until fully coated.

2. Heat olive oil in a large skillet over medium heat. Place chicken in pan and sear, about 4 minutes per side without moving the chicken before you flip it. (Timing depends on thickness, so keep an eye on it and remove when it reaches 165° internal temperature!)

3. For the croutons: Preheat oven to 375°. Chop focaccia into medium-sized chunks and mix with olive oil, salt, pepper, garlic powder and oregano. Place on a prepared baking sheet and bake for 8-11 minutes, shaking halfway through.

4. For the salad: dice peach and cucumber. Assemble the salad starting with a bed of arugula, then add the peach, cucumber, goat cheese, croutons, and chicken.

5. Drizzle with balsamic vinaigrette and enjoy!