Chicken, Berry, Feta, and Arugula Salad with Sumac Dressing
 
Prep time
Cook time
Total time
 
This arugula salad screams springtime! Tender chicken paired with blackberries, feta, and a sumac dressing that brings it all together.
Serves: 4
Ingredients
SUMAC VINAIGRETTE:
  • 3 tbsp. Olive Oil
  • 3 tbsp. Tahini
  • 2 Garlic Cloves, minced
  • Juice of ½ Lemon
  • 1 tbsp. Sumac
  • 1 tsp. Agave Nectar
  • ½ tsp. Salt
  • ¼ tsp. Ground Black Pepper
  • Water, as needed to thin
FOR THE SALAD:
  • 1 cup Barley, cooked & seasoned
  • 1 small pinch Saffron, optional
  • 8 oz. Springer Mountain Farms Grilled Chicken Breast Strips
  • 4 cups Arugula
  • 1 clamshell Blackberries
  • ¼ cup Pomegranate Seeds
  • ½ cup Feta Cheese, crumbled
  • ¼ Red Onion, thinly sliced
  • 2 tbsp. Chopped Mint
  • ¼ cup Chopped Parsley
  • Toasted Flatbread Chips, as desired
  • 2 tsp. Za’atar, optional
Instructions
  1. Cook the barley according to packaged direction. If desired, add a sprinkle of sumac for extra flavor and color while boiling. This will take about 25 minutes. Allow the barley to cool completely before adding to the salad.
  2. Whisk together the ingredients for the vinaigrette in a bowl. Set aside.
  3. Assemble all the ingredients for the salad in a large serving dish. Drizzle with desired amount of dressing and toss together to coat. Serve immediately.
Recipe by Slice of Jess at https://sliceofjess.com/chicken-berry-feta-and-arugula-salad-with-sumac-dressing/