Grilled Flat Bread Chicken Arugula Salad with Crispy Shallot Topping

By Katie

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I had a dream today.

A dream at work…about ….

Arugula.

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.

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

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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.

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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.

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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.

dressing

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!

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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?

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chicken

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

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

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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!

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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,

~Katie
Tomato on Foodista
Avocado on Foodista

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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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