arugula salad recipe

Ingredients:

Base

• Arugula
• 1 cucumber
• 1 roasted sweet potatoes (paprika, garlic powder, salt)
• 1 roasted tomatoes
• ½ roasted red onion
• ½ cup blackberries
• 1 chicken breast (marinated: olive oil, lemon juice, salt, pepper, and paprika for 1 hour ; then topped with Trader Joes EBTB seasoning before baking)

Dressing

• 2 tbsp. Ithaca Cold-Crafted  Smoked Chipotle Hummus
• 1 tsp. water
• 1 tsp. mustard

Directions:

Prepare Chicken

1. Preheat oven to 450°F.
2. Marinate chicken breast in olive oil, lemon juice, salt, pepper, and paprika for 1 hour.
3. Place the marinated chicken on a baking sheet and sprinkle the desired amount of EBTB seasoning on the chicken.
4. Bake for 15-20 minutes.

Roast Toppings

1. Preheat oven to 400°F.
2. Cut the sweet potatoes and sprinkle the desired amount of paprika, garlic, and salt over.
3. Bake for 30-35 minutes.
4. Slice tomatoes and onions,
5. Toss the tomatoes and onion lightly with olive oil, salt and pepper. Place on a separate pan
6. Bake for 15-20 minutes. Place to the side while the sweet potatoes finish cooking.

Dressing

1. Place hummus and mustard in a small bowl and slowly whisk in water to make dressing. Should it be too watery, add more hummus.

Build Salad

1. Place the arugula on a plate and add the roasted vegetables, cucumber, and black berries.
2. Place chicken breast on top.
3. Drizzle dressing on top!