Photo: Jodi Pudge
This quick, no-cook meal is simple but hearty. The tangy herb dressing also tastes great with any other of your favourite salad combos.
2 tbsp - 1/4 cup lemon juice
1 tsp granulated sugar, or honey
generous pinches ground black pepper
1/4 cup olive oil
1/4 cup chopped fresh dill, optional
1 rotisserie chicken, or 3/4 cups chopped leftover cooked chicken
4 plum tomatoes, or 3 regular tomato
175 g container feta cheese
142 g pkg prewashed arugula, baby spinach or chopped romaine lettuce (about 8 cups)
In a small bowl, whisk lemon juice with sugar and pepper. Slowly whisk in oil until evenly combined. Stir in dill, if using. (You can make this dressing up to 4 days ahead.)
Remove and discard skin from chicken, if you wish. Then remove meat and tear or cut into bite-sized pieces. Slice tomatoes into wedges. Drain feta, then break into small chunks.
Combine all ingredients in a large bowl with arugula and toss. Serve drizzled with the dressing.
Protein 41g, Carbohydrates 8g, Fat 35g, Fibre 1g.
Originally published in the September 2010 issue. Photo by Jodi Pudge.