Warm Arugula Salad with Chicken Chevre
Ingredients
- 6 cups arugula, tough stems removed
- 4 green olives, pitted and quartered
- 4 large dried dates, pitted and quartered
- 1 orange, peeled, sectioned and sliced into chunks
- ¼ cup seasoned Italian breadcrumbs
- 8 ounces chicken tenders
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons frozen orange juice concentrate, thawed
- 1 tablespoon water
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
- ⅛ teaspoon salt
- Freshly ground pepper, to taste
- 1/3 cup crumbled aged or fresh goat cheese, (see Note)
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