Wednesday, 1 April 2015

Grilled Chicken & Arugula Salad

P&M Kouzzina is my favourite restaurant in Sudbury, Ontario. I only ever order one of two things, this salad always being my first choice! Here is our take on this delicious dish. We omitted any kind of added salt since the saltiness of the cheese and the grilled chicken is satisfactory, no need to add more!

Start by tossing three cups of arugula with one teaspoon of extra virgin olive oil and two teaspoons of balsamic vinegar, together in a large bowl. Once the arugula is evenly coated, plate. 

Top the arugula off with 30g of crumbled goat cheese, five to six strawberries, cut in quarters, 15g of chopped raw walnuts and half of sliced small grilled chicken breast. 

If you want to make this salad as a side dish, I would suggest to cut the recommended goat cheese and walnut amounts in half.  This will reduce the caloric intake significantly. 

Grilled Chicken & Arugula Salad
Makes 1 serving


3 cups arugula 
1 tsp extra virgin olive oil
2 tsp balsamic vinegar
30 g goat cheese, crumbled
5-6 fresh strawberries, chopped in quarters
15g raw walnuts, chopped
1/2 small grilled chicken breast, sliced

  1. Toss arugula, oil and vinegar together in a large bowl until evenly coated and plate. 
  2. Top arugula with goat cheese, strawberries, walnuts and chicken. 
Makes 1 serving. Serving is approximately 360 calories.