Monday, August 18, 2014

Peach Salsa Spicy Chicken Baby Arugula Salad

Ever since making the Peach Salsa for our Blue Apron Meal last week, which I really loved, I was inspired to use the Peach Salsa in other ways like as a layer in a salad!  My idea worked beautifully and it has the Sweet, Sour, and Spicy Trifecta that works so amazingly for your taste-buds!

I used a bed of Baby Arugula dressed in a serving of Panera's Balsamic Vinaigrette that you can find in the cold section of the produce near the bagged salads of your grocery store.  I've found that with baby arugula it works best if you toss the leaves and get them thoroughly coated with the dressing before adding the rest of the layers of your salad first.  Then I added half of  Blue Apron's Peach Salsa which I made pretty much the same as how I learned from Blue Apron which is a Diced Large Peach or 2 smaller peaches (around 280g) and I add a couple Tablespoons of Small Diced Red Onion, about a Tbs. of Lime Zest, and the juice of the Lime, some Basil Chopped (I probably added a bit less Basil and chopped it a bit more than roughly) with salt added to taste and a small drizzle of Olive Oil.  On top of that I added some Sliced Spicy Chicken that was cooked up using seasonings to make it nice and spicy.

This makes 1 Serving and I assemble the salad on large dinner plates and just multiply it by how many people as needed.  The Peach Salsa makes 2 Servings.

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