Grilled Flat Bread Chicken Arugula Salad with Crispy Shallot Topping

By Katie


I had a dream today.

A dream at work…about ….


I have recently become addicted to this leafy green.  It’s peppery flavor makes an ordinary sandwich- gourmet.  It’s subtle bite makes the base for a wonderful salad.  It’s especially good with avocado. Avocado’s smooth buttery taste and the sharpness of of the arugula are great compliments to each other.

As I sat at my desk, I contined to formulate…well…this salad.  Mr. Wonderful and I had this tonight for our date night  and we loved it.

To begin, pour 2 tablespoons of olive oil into a small saucepan. Turn the heat on medium-high.  Slice up 3 medium shallots.


Toss your shallots into the hot oil and cook, stirring often until they are crisp and browned.  Remove to a paper towel.


Oh my.  While they are hot, lightly sprinkle with salt and pepper and then …try to keep your little mitts off of them.  It’s tough…but try hard.

Next, chop up 1 teaspoon fresh rosemary.  Pour a tablepoon of oil into a small bowl and add the rosemary.  Sprinkle with salt and pepper and mix well with a spoon.


Brush over both sides of your flat bread.  We used wheat. Place on medium heat grill and watch carefully.

Turn when it just starts to brown and leave grill marks.


Remove from grill and place on plates.

Make your dressing.  In a bowl combine 1 shallot, finely minced, 1 teaspoon Dijon mustard, 2 teaspoons red wine vinegar, 1/4 cup extra-virgin olive oil, 1 teaspoon sugar, and 1 tablespoon honey.  Throw in a dash of  salt and freshly ground black pepper.  Whisk well.


Pour into a Ziploc baggie and add enough arugula for 2 salads.  You can do this is a bowl and toss, but this works amazingly well in a gallon size baggie.  Seal the bag and shake it up to coat all the spicy leaves. Credit Mr. Wonderful…he’s super smart.  His idea entirely!


Now top your flatbread with the salad mix.

saladtopLayer on your sliced chicken.  Let me just say, it’s date nite, and I’m not roasting or grilling a chicken, when perfection lies in the deli section ok?



Also add your chopped avocado, your sliced dates (whole pitted, not sugared!) and your sliced grape tomatoes.  Top with your crispy fried shallots.


Mr. Wonderful added his own flare by adding some sliced mangos.


Must be his Hawaiian Island boy blood coming out…

You must try this salad this summer…especially in Oklahoma, when it’s 97 degrees in June at 7 PM.  It’s a breath of fresh air in a heat wave!


On a side note, next time we will probably grill the bread and cut it into wedges and serve along side the salad.  It was a little difficult to eat with a fork and knife.

Katie’s Printable Recipe –Grilled Flat Bread Chicken Arugula Salad with Crispy Fried Shallots

Have a comment? Leave it below! I’d love to hear from you!

Cooking with Love,

Tomato on Foodista
Avocado on Foodista


1 Comment

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One response to “Grilled Flat Bread Chicken Arugula Salad with Crispy Shallot Topping

  1. Do you ever make a bad dish??? Again, this was a wonderful dish that just hit the spot on a hot evening. I did notice that the salad had some dates on it. They added a sweet fresh taste to the salad. I know I said this before…”keep dreaming”!

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