Baby Arugula Chopped Salad with Chicken, Fresh Mozzarella, and Tomatoes
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
2 1/2 T white balsamic vinegar
2 1/2 T freshly squeezed lemon juice
4 T extra virgin olive oil
1/2 tsp. Dijon mustard
salt and fresh ground black pepper to taste
1 cup diced fresh mozzarella cheese
2 cups diced cooked chicken breast
5 oz. baby arugula, washed, dried, and chopped
2 cups cherry tomatoes, cut in half, or diced red garden tomatoes
Directions
Cut leftover chicken breast or grilled chicken breast into pieces. Cut up the fresh mozzarella into small cubes. In a small bowl whisk together white balsamic vinegar, lemon juice, olive oil, and Dijon mustard, and season dressing to taste with salt and fresh ground black pepper. Put mozzarella cubes and diced chicken into a small bowl and toss with half the dressing. Wash and dry the baby arugula, then chop coarsely with large chef’s knife if desired. If the arugula is pretty small you can just skip that step. Chop tomatoes or cut cherry tomatoes in half until you have about 2 cups chopped tomato. Put chopped arugula and chopped tomatoes into larger bowl and toss with the remaining dressing Add the cubes of mozzarella and diced chicken you mixed with dressing and gently toss again. Season salad with more salt and fresh ground black pepper and serve immediately.