Aurgula Chicken Salad With Cherry Sriracha Dressing
3 cups arugula
1 cup chicken breast, cooked and shredded
1/2 cup roasted pecans*
1/4 cup unsweetened dried cranberries (strawberries would be great too, when in season)
1/4 cup soft fresh goat cheese, crumbled
Cherry Sriracha Dressing
1 Tbsp extra virgin olive oil
2 Tbsp Meyer lemon juice
1.5 tsp Jojo’s Cherry Sriracha
1/2 tsp raw local honey
1/4 tsp salt
1/4 tsp black pepper
directions:1. Make Dressing: In a small bowl, whisk together olive oil, lemon juice, Jojo’s Cherry Sriracha, honey, salt, and pepper. Adjust olive oil and lemon juice to taste. I like my dressings acidic but if you don’t, add more olive oil and less lemon juice.
2. In a large bowl, add arugula, chicken, pecans, dried cranberries, and goat cheese. Toss with dressing and serve.
*Roast 1/2 cup pecans with 1 tsp coconut oil, 1/2 tsp raw local honey, 1/4 tsp salt, and 1/8 tsp cinnamon at 375F for 8 minutes, stirring twice. Let cool.