Arugula Salad with Lemon-Honey Dressing
(Makes 4 servings)
For the salad:
4 cups arugula
1 sweet potato
4 strips of bacon
1 apple
1 avocado
2 oz. goat cheese crumbled
2 chicken breasts, cooked and shredded/chopped (I used rotisserie chicken)
For dressing:
1 clove garlic, minced
Juice of 1 lemon
Zest of 1 lemon
1 tablespoon honey
2 tablespoons olive oil
Salt and pepper, to taste
Preheat the oven to 400 degrees. Chop sweet potato into ½ inch cubes. On a baking sheet, toss sweet potato with 1 tablespoon olive oil and salt and pepper. Cook for 20 minutes.
While the sweet potato cooks, fry the bacon in a frying pan. Place on a paper towel lined plate to absorb excess oil. Once the bacon is cooled, roughly chop.
Chop apple and avocado into bite-sized cubes.
In a small bowl, whisk all dressing ingredients until combined.
Divide arugula between bowls. Lightly dress the greens and top with sweet potatoes, chopped bacon, shredded or chopped chicken, apple, avocado, and goat cheese crumbles. Add additional dressing, if desired.
