Our winter garden has gone crazy!  The parsley and arugula have taken over the garden so, I gave the garden a little hair cut. I picked a big batch of fresh arugula for our salad, some chives for our baked potatoes, and some parsley  just to have on hand in the kitchen this week.

Here’s the recipe I threw together for dinner:

Ingredients:

2 teaspoons apple cider vinegar

2 tablespoons extra virgin olive oil

3 tablespoons fresh squeezed lemon (or lime)  juice

1 small garlic clove, pressed

Sea salt

Freshly ground pepper

5 cups arugula, washed and dried

A handful of cherry tomatoes sliced

2 tablespoons crumbled Cotija cheese (or more if you like)

2 Grilled chicken breast (marinaded in mexican spices and achiote paste)

Instructions:

Grill the chicken breasts (let cool a bit before tossing with salad). In a large bowl, whisk together the vinegar, oil, and garlic. Add a generous pinch of salt and ground pepper to taste. Add the arugula to the bowl and toss until the leaves are well coated. Scatter the tomatoes and the cheese over the greens, top with sliced chicken breasts. Sprinkle lightly with sea salt and more cracked pepper. Serve immediately.