Arugala Chopped Salad & Blackened Chicken

Dinner Recipes
Chopped Salad

Arugala Chopped Salad & Blackened Chicken

It’s Summer!

Summertime is here and I recently noticed my calendar is filling up with cookouts, parties and travels. During the summer, my go-to lunch or dinner is a big chopped salad with a variety of ingredients that all tie together. They are so simple to make and always bursting with flavors that everyone will love. The key with a chopped salad is choosing greens, vegetables, fruits, herbs, nuts, cheese & a dressing that all complement each other. It’s a lot! But, that is the best part of a chopped salad, they’re surely not boring.

Guide to Making A Chopped Salad

Greens

  1. Mesculin
  2. Kale
  3. Spinach
  4. Arugala
  5. Romaine
  6. Spring

Vegetables

  • Cucumber
  • Bell Pepper
  • Carrots
  • Tomato
  • Sweet Potato
  • Corn
  • Red Onion
  • Avocado

Fruits

  • Grapes
  • Apple
  • Strawberries
  • Rasberries
  • Watermelon
  • Blueberries
  • Apricot
  • Peach
  • Mango
  • Pear

Nuts

  • Almonds
  • Pecans
  • Pine Nuts
  • Hazlenuts
  • Cashews
  • Walnuts
  • Pistachios

Protein

  • Chicken
  • Salmon
  • Ahi Tuna
  • Steak
  • Chickpeas
  • Edamame

Cheese

  • Goat Cheese
  • Parmesan
  • Gorgonzola

Dressing

  • Cilantro Lime Vinaigrette
  • Balsamic Vinaigrette
  • Olive Oil & Lemon
  • Tahini Lemon Dressing

Toss It Up

Next it is creation time! Beginning with greens, you can use just one or combine two different greens. One of my favorite combinations are arugula and spinach. Next, add in the veggies! I love adding avocado, sweet potato, red onion and bell pepper. Add in the fruits, this chopped salad would be even better with strawberries or diced apricot. Add in some toasted hazelnuts and goat cheese. Drizzle on honey balsamic vinaigrette and complete this salad with herb grilled chicken. Today, I am sharing an AMAZING chopped salad that will be an amazing feature at your next dinner party. This salad is gluten free, clean and delicious.

Arugula Chopped Salad & Blackened Chicken

Prep

Cook

Total

Yield 3-4 Servings

Ingredients

  1. 2 Cups Arugala
  2. 1 Apricot
  3. 1 Medium Sweet Potato
  4. 1 Avocado
  5. 1 Ear of Corn
  6. 1/4 Red Onion (chopped)
  7. 1/3 of Bell Pepper (chopped)
  8. 3 Basil Leaves 
  9. 3 tbsp of Hazelnuts (chopped)
  10. 2 tbsp Parmesan (freshly grated)
  11. 3 tbsp of Chopped Pancetta
  12. 2 tbsp of Olive Oil
  13. 1 tsp of Pure Maple Syrup
  14. 1 tsp Tahini
  15. Dash of Garlic Powder
  16. 1.5 tsp of Balsamic Vinegar
  17. 1/2 tsp Dijon Mustard
  18. 2 Chicken Breasts
  19. 2 tsp of Blackening Seasoning 

Instructions

Chicken

  1. Preheat oven to 410 degrees F
  2. Place breasts into a bowl and flavor with blackening seasoning rub or dash of: garlic powder, cumin, paprika, and chili powder
  3. In an oven-safe pan, coat with olive oil and place breasts down 
  4. Bake chicken for about 10 minutes on each side until golden brown
  5. Slice and set aside for salad

Salad

  1. In a large bowl, place in greens. Next add chopped bell pepper, apricot and red onion
  2. Poke holes with a fork into sweet potato and heat in microwave for one minute on top side and 30 seconds on bottom, 90 seconds total. Slice sweet potato and then cube, once cooled add into salad
  3. Next, heat a small pan to medium heat and toss in the pancetta. Allow to cook until crisp and golden, then cool and add into salad
  4. Boil ear of corn in a pot of water for about five minutes, carefully take a knife and slice down each side. Add the corn into the chopped salad
  5. Next, add in sliced avocado and slivered basil
  6. Lastly, roughly chop hazelnuts and heat a small pan to medium heat. Place hazelnuts into pan and lightly toast for about two minutes until golden brown
  7. Season salad with a little fresh sea salt and pepper
  8. Toss salad and top with freshly grated parmesan

Dressing

  1. In a small bowl whisk together olive oil, tahini, balsamic vinegar, maple syrup, garlic powder, dijon mustard and 1 tbsp of water
  2. Drizzle on the dressing, lightly toss and add more if you wish 
  3. Plate salads and pair with blackened chicken, enjoy!

Courses Dinner

I hope you enjoy this dish! I love seeing all of your creations, share them with me Tag @theempowerist on IG or direct message me! With Love & Gratitude, Carly Say Hello: Instagram | Twitter | Facebook | Snapchat SaveSave
About the author
My name is Carly Rose Zimbone & I am so happy you are here today! My goal is for you to explore my website as an outlet & discover ways to create a consistently enriched lifestyle filled with unforgettable experiences. Learn more about my story

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