Chicken Apple Goat Cheese Salad on a Bed of Arugula

-Cut 1.5 pounds boneless chicken breast into 1 inch cubes.

-Heat a frying pan to medium heat.

-Add 1 TBS of olive oil and sauté the chicken breast pieces, stirring occasionally, until just cooked through, 5 to 10 minutes. -Sprinkle some salt on the chicken while you are cooking it. Remove from pan and chill.

-When chicken has cooled, chop the following:

1 apple (into thin strips).

¼ cup walnuts, toasted.

-Wash and spin dry 1 bunch of arugula.

-Crumble ¼ cup of chevre goat cheese into small pieces.

-In a large serving bowl toss together the chicken, the apple, arugula, walnuts and goat cheese.

-Dress with olive oil, lemon juice, salt and pepper to taste.