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Arugula Chicken Salad
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Calories
450
A fresh and flavorful salad combining tender chicken, peppery arugula, creamy mozzarella, and a tangy vinaigrette for a quick, satisfying meal.
Ingredients
Dressing
2.5
T
white balsamic vinegar
(see notes)
2.5
T
freshly squeezed lemon juice
(see notes)
4
T
extra virgin olive oil
0.5
tsp
Dijon mustard
to taste
salt and fresh ground black pepper
Main ingredients
2
cups
chopped cooked chicken
(leftover or grilled)
1
cup
mozzarella cubes
(fresh, moist)
4
cups
baby arugula
2
cups
chopped tomatoes
(or halved cherry tomatoes)
Instructions
Slice the cooked chicken into uniform pieces and set aside.
Cube the mozzarella and prepare the dressing by whisking vinegar, lemon juice, olive oil, and mustard; season with salt and pepper.
Toss mozzarella and chicken with half the dressing to coat evenly.
Wash and dry arugula, then chop if desired; toss with chopped tomatoes and remaining dressing.
Add the dressed chicken and mozzarella to the greens and gently toss. Season with additional salt and pepper if needed, then serve immediately.
Notes
Use fresh ingredients and serve immediately for best texture and flavor.
Calories:
450
kcal
Cost:
$15
Course:
Salad
Cuisine:
American
Keyword:
Arugula, Chicken, Salad