A salad becomes a meal with a hearty, savory dressing and chicken. Sunflower seeds add crunch, and it all compliments the peppery arugula nicely.
Chicken Arugula Salad with Bacon Dressing
- 8 slices bacon chopped
- 1 pound chicken breast cubed
- 3 tbsp red wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 6 cups arugula
- 1 pint cherry tomatoes
- 1/4 cup roasted sunflower seeds
Cook the bacon in a large skillet over medium heat until crisp. Remove bacon from pan, add to a large bowl and add the chicken to the pan. Cook until the chicken is cooked through and add it to the bacon. Turn off heat.
To make the dressing, add the vinegar, honey, and mustard to the pan and whisk until well combined.
Add the remaining ingredients to the bowl with bacon and chicken and toss with the warm dressing before serving.
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