Arugula, Peach, and Grilled Chicken Salad

Servings: 4
Prep time: 40 minutes
Cook time: 20 minutes

Ingredients

• 1 taro root, peeled and cut into julienne strips
• 2 chicken breasts
• 5 ml (1 teaspoon) herbes de Provence blend
• 15 ml (1 tablespoon) vegetable oil
• 4 to 5 peaches, cut into wedges
• 500 ml (2 cups) arugula
• 30 ml (2 tablespoons) Chili Crisp
• 125 ml (½ cup) feta cheese, crumbled
• 500 ml (2 cups) canola oil, for frying
• Salt and pepper, to taste

White Wine Vinaigrette

• 15 ml (1 tablespoon) Dijon mustard
• 45 ml (3 tablespoons) white wine vinegar
• 15 ml (1 tablespoon) garlic clove, minced
• 45 ml (3 tablespoons) red onion, finely chopped
• 15 ml (1 tablespoon) white sugar
• 125 ml (½ cup) canola oil
• 5 ml (1 teaspoon) salt
• 2.5 ml (½ teaspoon) black pepper

Preparation

1. Preheat the oil in the deep fryer to 180 °C (350 °F).
2. In a bowl, combine the Dijon mustard, white wine vinegar, garlic, red onion, and sugar.
3. Gradually stir in the canola oil, whisking until the dressing is well emulsified, then season with salt and pepper.
4. Set the dressing aside.
5. In the oil in the deep fryer, fry the julienned vegetables until they are golden brown and crispy.
6. Remove and let drain on paper towels. Set aside.
7. Preheat the oven to 205 °C (400 °F) with the rack in the center.
8. Season the chicken breasts with salt, pepper, and herbes de Provence.
9. In an oven-safe skillet, heat the vegetable oil over medium-high heat and sear the chicken breasts for 2 to 3 minutes on each side.
10. Transfer the skillet to the oven and continue cooking for 12 to 15 minutes, until the internal temperature of the chicken reaches 74 °C (165 °F).
11. Let cool slightly for a few minutes, then slice.
12. On the grill of a hot barbecue or in a grill pan over high heat, lightly oil the peach wedges and grill them for 2 to 3 minutes on each side, just enough to achieve a nice color. Set aside.
13. In a salad bowl, place the arugula, drizzle with vinaigrette to taste, add the Chili Crisp, and toss gently.
14. Arrange the warm chicken slices, grilled peach wedges, and feta cheese on top.
15. Garnish with the fried taro julienne.
16. Serve immediately.