rosemary chicken feta salad

Feta can be so fickle sometimes, crumbling badly or rolling off whatever you are trying to coat.  It wasn't until a few weeks ago that I started not only crumbling by hand but working the salad with my feta-y fingers.  The cheese stuck beautifully to the leaves and left a salty finish that precludes the need for dressing.  Here is a simple lunch recipe!

1. Marinate four chicken thighs in rosemary and olive oil. Pan fry until crispy on the outside and rest for 5 minutes before slicing.
2. Wash and dry desired baby arugula and hand crumble feta cheese over. 
3. Slice sun dried tomatoes into strips.  Toss half in the arugula and cook the other half in the leftover chicken cooking oil.
4. Plate the feta-coated arugula and top with sliced chicken and crispy tomato bits!