- 8 cups (2 l) arugula
- 1/2 cup (1 dl) lemon-balsamic vinaigrette (my recipe here)
- 2 grilled chicken breasts (my recipe here)
- 2 ripe oranges
- 4 oz (120 g) feta cheese
- 1/4 cup (0.5 dl) dried cranberries
- 1/4 cup (0.5 dl) spicy glazed pecans (my recipe here)
Toss the arugula in dressing.
Slice the chicken thinly, cut out wedges from the oranges and dice or crumble the feta cheese.
Arrange it all on top of the arugula and sprinkle with cranberries and pecans.