It may officially be fall, but that’s not stopping me from eating salads as my main meal. I still need my dose of fresh greens every day, seasons be damed. This salad is not only beautiful to look at, it’s every bit as tasty. Prep the ingredients in advance and store in the refrigerator until you’re ready to compose your meal. I roasted the sweet potato cubes in a non-stick skillet with a little olive oil until browned, and then tossed in the cooked edamame for another minute to enhance their flavor.
Arugula Salad with Chicken, Wild Rice, Edamame, Roasted Sweet Potato
1-1/2 cups argula
3 oz. cooked chicken breast, cubed
1/4 cup wild rice, cooked and cooled
1/4 cup edamame, cooked and cooled
1/2 cup roasted sweet potato, cooled and cubed
1-2 tablespoons chopped red onion
Tarragon Vinaigrette (recipe follows)
Place arugula (or other salad green) in a salad bowl. Add cooked chicken, edamame, wild rice, sweet potato and onion. Drizzle two or three tablespoons of dressing around the inside of the bowl. Gently toss. Plate and eat.
1/2 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon chopped fresh tarragon leaves
salt and pepper to taste