I do have a good reason for being so hungry lately - I am training for my first triathlon! It is still a few months away, but I am already working out twice a day most days. I might swim or run in the morning and then ride my bike or lift weights in the afternoon. Luckily I have my very own Ironman to show me the ropes! I couldn't even swim a full lap in the pool when this all started a few weeks ago, but my husband has been a great coach and now I can swim five full laps without taking a break. I'll have to swim about 10 laps in the race, but I think it is a good start for someone who, until recently, didn't use the pool for much more than laying out in the sun.
Anyway, back to this salad. :) We made this for dinner and found that it was more than enough to make a full meal on its own, but it would also be great with some sweet potatoes or asparagus on the side. Bon appetit!
Prep Time: 10
Cook Time: 45 minutes
Total Time: 55 minutes
2 boneless, skinless chicken breasts
1 tsp and 1 tbsp of olive oil, divided
Salt and pepper to taste
1 medium yellow onion, thinly sliced
1 1/2 cups blueberries
1 tbsp balsamic vinegar
1 tbsp chopped thyme (fresh is best, but dried will work)
1 medium cucumber, diced
6 cups arugula
-Preheat oven to 375 F.
-Brush chicken breasts on both sides with olive oil and sprinkle with salt and pepper, bake on a baking sheet for 35 to 40 minutes, until no longer pink in the center.
-While chicken is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat
-Add onion, saute until translucent, about 5 minutes, stirring often so it does not burn.
-Reduce heat to medium/low. Add blueberries, vinegar, thyme and a dash of salt and pepper to pan and stir well to blend. Cook for 25-30 minutes, stirring occassionally. Blueberries will break down and create a thick sauce. Remove from heat and set aside.
-Remove chicken from oven and let cool slightly. When chicken has cooled enough to handle, shred and mix with caramelized onions and blueberries.
-Divide arugula evenly between four bowls or plates. Top with chicken mixture and diced cucumbers. Drizzle a small amount of olive oil on top of each salad and finish with a spinkle of pepper. Can be served warm or cold.