Roasted Chicken and Arugula Salad

Try this budget-friendly dish for lunch or dinner this week. To minimize prep time, cook the chicken and make the dressing ahead of time.
-
- Prep time
- 15 min
-
- Cook time
- 30 min
-
- Servings
- 4 Servings
-
- Serving size
-
2 1/2 cups
Ingredients
-
bone-in, skin-on chicken breasts
- 2 lbs
- 907 g
-
-
all purpose seasoning (like Mrs. Dash or Salt-Free Spike seasoning, salt-free)
- 1 tbsp
- 1 tbsp
-
-
balsamic vinegar
- 1/4 cup
- 1/4 cup
-
-
garlic (minced or grated)
- 1 clove
- 1 clove
-
-
Dijon Mustard
- 1 tbsp
- 1 tbsp
-
-
honey or 2 packets artificial sweetener
- 1 tbsp
- 1 tbsp
-
-
olive oil
- 2 tbsp
- 2 tbsp
-
-
salt
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
arugula
- 6 cup
- 6 cup
-
-
small onion (thinly sliced (equivalent to 1/2 cup))
- 1/2
- 1/2
-
-
golden raisins
- 1/4 cup
- 1/4 cup
-
Directions
-
Preheat the oven to 375 degrees F. Lay the chicken breasts skin side up on a sheet pan and season with the salt-free seasoning.
-
Roast the chicken for 30 minutes or until the internal temperature is 165 degrees F. Set the chicken aside to cool.
-
In a large salad bowl, whisk together the balsamic vinegar, garlic, dijon mustard, honey, olive oil, salt (optional), and pepper.
-
Peel the skin off the chicken and remove the bone (discard the skin and bone). Cut the chicken into 1-inch chunks.
-
Toss the chicken, arugula, onion, and golden raisins in the dressing and serve.
-
Serve with: Warm whole wheat dinner rolls spread lightly with trans-fat-free margarine.