My husband will be beyond excited that the arugula in this week's share has brought this recipe to the dinner table this week! This is his favorite salad (and perhaps favorite summer dinner?)
Pesto Chicken Salad (Nordstrom Friends and Family Cookbook)
2 lb. boneless skinless chicken breasts
2 T extra-virgin olive oil
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 c pesto
¼ c pine nuts, toasted
¼ c oil-packed sun-dried tomatoes cut into ¼ in. wide strips
½ c golden raisins
¼ c kalamata olives, pitted and slivered
1 ½ c firmly packed arugula leaves, stemmed
Cut the chicken breasts in half and trim away any cartilage and fat. Place the chicken in a bowl and toss with the olive oil, garlic, and a sprinkling of salt and pepper.
Place the chicken directly over the fire. Cover the grill and cook for about 2 minutes. Turn the chicken 90 degrees to create attractive cross-hatching and cook for 2 min. longer. Flip the chicken breasts over and continue grilling until tender and the juices run clear when the meat is pierced with a knife, about 4 minutes longer. Transfer the chicken to a cutting board, let cool slightly, and then cut into ½ inch cubes.
In a bow, toss the chicken with the pesto, pine nuts, tomatoes, raisins and olives. Season to taste with salt and pepper.
Arrange a bed of arugula leaves on each salad plate and spoon some of the chicken salad in the center. Serve immediately.
Cook’s Note: This salad taste much better if you allow the chicken to char slightly – not burnt, yet a little black.
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