Tassel Ridge® Arugula Salad with Chicken, Apple, Feta, Beets, and Lemon Vinaigrette

¼ tsp, plus ¼ tsp salt
¼ tsp, plus ¼ tsp black pepper
3 Tbsp lemon juice
1 tsp grated lemon peel
1 garlic clove
½ shallot
2 tsp sugar
¼ cup apple cider vinegar
1 cup canola oil
2 boneless, skinless chicken breasts
4 cups arugula, washed
1 honey crisp apple, diced
2 beets, roasted, peeled, and diced
¼ cup feta cheese, crumbled

Combine ¼ teaspoon salt, ¼ teaspoon pepper, lemon juice, lemon peel, garlic, shallot, sugar, and vinegar in food processor. With processor running, slowly drizzle in oil. Process until just combined. Set aside. Preheat grill. Season chicken with remaining salt and pepper. Grill, turning once, until internal temperature reaches 160°F. Remove from grill. Allow to rest for about three minutes. Divide arugula between two plates. Top with apple, beets, and feta. Slice chicken and place on top of arugula. Dress salads with vinaigrette. Serves 2.

Wine Recommendation—Tassel Ridge Prelude 

Tassel Ridge Prelude is a semi-sweet white wine offering citrus, pear, nectarine, banana, and tropical fruit notes. Prelude is the perfect complement to this salad.


Category : KIOA Recipe of the Week Posted on April 4, 2016

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