Food Recipes Salads Healthy Chicken and Arugula Salad 5.0 (1) Add your rating & review Healthy has never tasted this good. Here, peppery arugula is studded with roasted pecans and juicy chunks of poached chicken and drizzled in a tart lemon vinaigrette. Slideshow: Salads with Chicken By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on April 1, 2014 Rate PRINT Share Trending Videos Close this video player Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients Poached Chicken 1 pound boneless, skinless chicken breasts 4-5 sprigs Italian parsley, thyme or oregano, tied together 1 bay leaf 1 garlic clove 1 tablespoon kosher or sea salt 1 teaspoon black peppercorns Salad 4 cups arugula 1/2 cup chopped roasted pecans 1 medium bell pepper, chopped 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 1 medium clove garlic, minced 1 teaspoon brown sugar 1/4 teaspoon kosher or sea salt, or to taste Fresh cracked black pepper Directions Poach the Chicken Rinse off the chicken breasts. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns. Bring the water to a boil and add the chicken breasts. Return the water to a boil and then lower heat to medium. Simmer for 5 minutes. Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through. Remove the chicken from the water and cut into large bite-size pieces. Set aside to cool. Make the Salad In a large bowl, combine the arugula, pecans, bell pepper and chicken. Set aside. In another bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, brown sugar and season with salt and pepper. Pour the dressing over the salad ingredients and toss to coat. Chill and serve. Originally appeared: April 2014 Rate It Print