Apple, Arugula and Chicken Salad
2 tbsp extra-virgin olive oil, divided
1 large shallot, sliced
4 boneless skinless chicken breasts (approximately 4 to 5 oz each), cubed
Salt and pepper to taste
4-6 cups arugula leaves
1 green apple, thinly sliced (unpeeled)
2 tbsp chopped walnuts, toasted
1 tbsp goat cheese, crumbled
Fresh lemon juice to taste
1 1/2 cups cooked quinoa or other grain
In a non-stick skillet, heat 1 tablespoon olive oil over medium heat.
Sauté shallot for 3 to 5 minutes; remove from pan. Add 1 tablespoon olive oil and cook chicken, stirring occasionally, until just cooked through, approximately 5 minutes. Season with salt and pepper.
Remove the chicken from the pan and set aside.
In a large serving bowl, toss together the shallots, chicken, arugula, apple, walnuts and goat cheese. Drizzle with lemon juice. Serve with quinoa.