Arugula Salad with Chicken and Apricots

Ingredients

• 8 ounces apricots pitted thinly sliced
• 4 cups baby arugula 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon parsley fresh minced
• 2 teaspoons tarragon fresh minced
• 3 tablespoons olive oil 
• 0.3 cup thinly onion red vertically sliced
• 1 Dash pepper black freshly ground
• 4 cups gourmet salad greens 
• 0.5 teaspoon salt divided
• 12 ounce chicken breast halves boneless skinless
• 4 teaspoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• whisk
• plastic wrap
• grill
• meat tenderizer

Directions

1. Prepare grill to medium-high heat.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet.
3. Sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
4. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done.
5. Transfer to a plate; cool to room temperature.
6. Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.
7. Combine arugula, greens, apricots, and onion in a large bowl.
8. Pour vinaigrette over arugula mixture; toss well to coat.
9. Place about 2 cups arugula mixture on each of 4 plates.
10. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken.
11. Serve immediately.
12. Wine note: In this salad, arugula's peppery bite is nicely balanced by fragrant herbs, sweet apricots, and grilled chicken. A great wine with a complexly flavored salad like this is pinot gris from Oregon. It has a fresh, clean feel and a creamy, fruity flavor. Two favorites: Lemelson Tikka's Run and Chehalem, both 2007 from the Willamette Valley, and both $ Karen MacNeil