Sunday, May 6, 2012

Arugula Chicken Salad

We bring our lunches to work almost everyday so I'm always looking for ways to keep things interesting. Arugula grows like a weed in our garden, but you could use replace it with spinach and/or other herbs.  Update - I'm not sure I'd make this with arugula again.  I'd suggest sticking to basil pesto with cubed rotisserie chicken.

Sauce (mix all in food processor until smooth)
  • 1/4 cup mayonnaise
  • juice and zest of 1 lemon
  • 2 cups packed arugula
  • 1 clove garlic, peeled and halved
  • 1/4 cup olive oil
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Then mix in the following with 3/4 of the sauce:
2 14 oz. cans canned chicken (drained, reserve liquid for later use - it is the richest chicken broth!) or you could use chopped rottiserie chicken
1/2 cup chopped lightly toasted walnuts

Serve on ciabatta bread with a drizzle of the reserved sauce, cheese, spinach, arugula and/or tomato.

1 comment:

  1. I want that kid in the picture! Both looking great!!! LOVE!