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.

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