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Chicken and Arugula Salad with Toasted Pine Nuts and a Balsamic & Fig Dressing

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Ingredients
  

  • 1 lb Chicken Breast, cut up into small pieces
  • Seasonings for chicken: Salt, Pepper, Badia Harlem Garlic Pepper, and Stubb's Chicken Rub is what I used to season my chicken with, but use what your heart calls for. (But for this particular recipe I suggest keeping it on the herby/savory side)
  • Fresh Arugula
  • Toasted Pine Nuts

Dressing

  • Avocado Oil
  • Fig Jam
  • Balsamic Vinegar
  • Kosher Salt

For Topping

  • Freshly Grated Parm
  • Shredded Low-Fat Mozzarella
  • Freshly Ground Pepper, and Sea Salt or Flaky Kosher Salt to taste

Instructions
 

  • Put your cut up chicken in a bowl and season with what your prefer, or the seasonings listed above. Stir and mix well to combine.
  • In a large skillet over med-high heat, add either a drizzle of olive oil or cooking spray. Add in chicken and cook until no longer pink on the inside. *Tip: If the chicken sticks a little to the pan I like to take a little chicken stock (just a splash at a time) and scrape up the brown bits. This also gives the chicken amazing flavor and keeps it juicy.
  • Once chicken is cooked, remove from pan in a separate bowl and set aside.

Dressing

  • Mix the dressing ingredients together (There is no exact measurements. I did this by heart) and mix well to combine.

Assembling the Salad

  • Place your rinsed arugula on a plate, and sprinkle chicken on top along with toasted pine nuts.
  • Drizzle on dressing and add grated parmesan and shredded mozzarella. Season with freshly grounded pepper and salt if desired.
  • Enjoy!