Arugula Salad with Chicken and Bacon 

This salad is the result of several factors: Saturday cleaning, a rotisserie chicken and a container of baby arugula in the fridge, and a bottle of culinary Argan Oil from a Try The World sample box. I wanted to put something together for dinner that didn’t require a lot of effort and used what I had on hand. I guess you can call it a simpler version of the show Chopped. 

The salad turned out really tasty, and since it was only a matter of marrying ingredients, it was no time at all before it was ready to eat. Because it has chicken in it, it is substantial enough to count as a meal. I also got to try the Argan oil which is fantastic; very toasty and nutty flavor perfect for a salad dressing. Don’t worry if you can’t find culinary Argan oil, olive oil works just fine here.

  

  
Arugula Salad with Chicken and Bacon 

4 slices Bacon

6 cups Baby Arugula, washed and dried 

2 cups Rotisserie Chicken, chopped

1 cup Grape Tomatoes, halved 

1/2 Avocado, diced

1/4 cup Green Onions, sliced

2 tablespoons Sunflower Seeds

2 tablespoons Dried Cranberries

  
Argan Oil Vinaigrette 

2 tablespoons Culinary Argan Oil (Olive Oil is fine too)

1 tablespoon Rice Vinegar or Red Wine Vinegar 

2 teaspoons Dijon mustard 

1 clove Garlic, minced or 1/4 teaspoon Garlic Powder 

2 teaspoons Maple Syrup (use real, if possible)

1/4 teaspoon Salt

Pinch of Black Pepper 
Preheat oven to 375 degrees. 

Line a baking sheet with aluminum foil. Place bacon strips on pan and place in oven. Bake for 12-14 minutes, or until desired crispness. Drain and chop roughly.

Meanwhile, place arugula in a large bowl and top with remaining ingredients through the cranberries. Top with bacon.

Combine vinaigrette ingredients in a small jar with a tight fitting lid. Shake well. If no jar is available, just whisk together in a small bowl. Taste for seasoning and adjust salt and pepper accordingly.

Drizzle desired amount of dressing over salad and you’re done! So easy.

Be sure to check out the Eclectic Yellow House  page on Facebook and if you take photos of this dish, tag it with #eclecticyellowhouse on Instagram. I love seeing how your dishes turn out! As always, stay tuned for more.

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