Strawberry, Chicken & Arugula Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
400
protein 
33 g
sodium 
510 mg
carbohydrates 
42 g
fat 
12 g
fiber  
5 g
cholesterol 
72 mg
Servings 
4
Ingredients 

Panzanella Salad Dressing
½ cup red wine vinegar
¼ cup water
½ teaspoon minced garlic
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

4 4-oz boneless, skinless chicken breast halves
4 slices multi-grain bread
2 Tbsp olive oil or olive oil spray
2 cups sliced strawberries
3 cups baby arugula

Three cups of croutons can be substituted for the multi-grain bread slices.
Instructions 
  1. In a small bowl, combine all ingredients for dressing and set aside.
  2. Preheat grill or broiler. Grill or broil chicken breast for 3 to 5 minutes on each side, or until internal temperature reaches 165F. Cool completely and dice.
  3. Evenly spray bread with olive oil spray or brush with 2 tablespoons of olive oil on both sides. Grill bread slices until toasted. Dice bread into bite-size pieces and set aside.
  4. In a large bowl, combine chicken, strawberries and arugula. Whisk dressing until well mixed. Toss salad with dressing and grilled bread just before serving.
  5. Divide salad into 4 servings and place in salad bowls.
Three cups of croutons can be substituted for the multi-grain bread slices.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.