baby arugula chopped salad with chicken, fresh mozzarella & tomatoes


  • 1 T white balsamic vinegar (or use regular balsamic vinegar, but it will not look as pretty)
  • 1 T freshly squeezed lemon juice
  • 1 1/2 T extra virgin olive oil
  • 1/4 tsp. Dijon mustard
  • salt and fresh ground black pepper to taste
  • 1/2 cup diced fresh mozzarella cheese (about 2 oz.)
  • 1 cup diced cooked chicken breast
  • 2 oz. baby arugula, washed, dried, and chopped
  • 1 cup diced cherry tomatoes or diced red garden tomatoes

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.
Cut up the fresh mozzarella into small cubes. Cut leftover chicken breast or grilled chicken breast into pieces. 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. Chop tomatoes or cut cherry tomatoes in half until you have about 1 cup 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 again with salt and fresh ground black pepper if desired and serve immediately.


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