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.

Ingredients

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.