Arugula Salad (Chicken Optional)
Ingredients
- 6 Cups Arugula Leaves, Rinsed and Patted Dry
- 1 Cup Cherry Tomatoes, each cut in half
- 4 Tbsp. Organic Olive Oil, Divided
- 2 Cloves Garlic, Minced
- ½ kg Chicken cut into bite-size pieces
- Pink Himalayan Salt and Freshly Ground Organic Black Pepper
- 1½ Tbsp. Organic Balsamic Vinegar
- 1½ Tbsp. Organic Grainy Mustard
- ¼ Cup Grated vegan cheese (Optional)
Steps
1. Combine arugula and cherry tomatoes in a large bowl.
2. Heat 1 ½ tablespoon of olive oil in a medium nonstick skillet over medium heat. Add garlic, chicken tenders and several pinches of salt and pepper; sauté until juicy and just cooked through, about 5 minutes. Add to salad.
3. Whisk remaining 2 ½ tablespoons of olive oil with vinegar and mustard in a small bowl. Drizzle dressing over salad; toss to coat. Sprinkle with vegan cheese for an added protein punch and great flavour