Chicken Apple Arugula Goat Cheese Salad
2 Tbsp extra virgin olive oil, plus more for dressing
1 large shallot, peeled and sliced
1 1/2 lb skinless, boneless chicken breast, cut into 1 inch cubes
1 tart green apple, thinly sliced and roughly chopped
Baby arugula leaves - enough for a salad for four
1/4 cup toasted walnuts, roughly chopped
1/4 cup goat cheese - broken up into little pieces
Salt and pepper
Heat a tablespoon of olive oil in a stick-free frying pan on medium heat. When the oil is hot, add the shallot slices and lightly sauté them until translucent. Remove shallots from pan and set aside.
Heat another tablespoon of olive oil in the pan and when the oil is hot, add the chicken breast pieces. Cook, stirring occasionally, until just cooked through, 5 to 10 minutes. Sprinkle some salt on the chicken while you are cooking it. Remove from pan and chill.
When chicken has cooled, toss together in a serving bowl the shallots, chicken, sliced green apple, arugula, toasted walnuts and goat cheese. Dress with olive oil, lemon juice, salt and pepper to taste.