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Chicken salad with spring greens

By Sheryl Julian
Globe Staff / March 28, 2012
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Serves 4

Arugula adds a nice peppery note. Frisee, which is curly, looks beautiful in the bowl. If you have steamed potatoes from the chicken dish leftover, add them too.

2  cooked skinless boneless chicken breasts 

1  bunch fresh arugula, stems removed or 2 cups baby arugula 

2  cups baby spinach, stemmed 

3  cups mesclun lettuce 

1  frisee lettuce, cored, leaves snipped into 2-inch pieces 

1  bunch fresh basil, stemmed 

3  Armenian cukes or 1 English cucumber, thinly sliced on the diagonal 

1  pint cherry tomatoes, halved 

1  cup cooked edamame and green peas 

2  tablespoons white wine vinegar 

 Salt and pepper, to taste 

1  tablespoon Dijon mustard 

4  tablespoons olive oil 

1. Thinly slice the chicken on a diagonal.

2. In a large bowl, combine the arugula, spinach, mesclun, frisee, and basil. Add the cucumbers, cherry tomatoes, and edamame and peas. Set the chicken on top.

3. In a bowl, whisk the vinegar, salt, pepper, and mustard. Add the olive oil a little at a time, whisking constantly. Pour the dressing over the salad. Toss gently.

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