Arugula Salad



  • 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)



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.


  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!

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