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arugula salad

cook time
60-75 mins



  • 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


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

Made with Ithaca hummus

Private: smoked chipotle Private: smoked chipotle

Where To Buy


step 1

Preheat oven to 450°F.

step 2

Marinate chicken breast in olive oil, lemon juice, salt, pepper, and paprika for 1 hour.

step 3

Place the marinated chicken on a baking sheet and sprinkle the desired amount of EBTB seasoning on the chicken.

step 4

Bake for 15-20 minutes.

step 5

Preheat oven to 400°F.

step 6

Cut the sweet potatoes and sprinkle the desired amount of paprika, garlic, and salt over.

step 7

Bake for 30-35 minutes.

step 8

Slice tomatoes and onions. Toss the tomatoes and onion lightly with olive oil, salt and pepper. Place on a separate pan

step 9

Bake for 15-20 minutes. Place to the side while the sweet potatoes finish cooking.

step 10

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

step 11

Place the arugula on a plate and add the roasted vegetables, cucumber, and black berries.

step 12

Place chicken breast on top., and then drizzle dressing on top!

chef’s notes