Chicken salad with spring greens
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.