RECIPE: Arugula Salad with Lemon Pepper & Roasted Chicken


1 rotisserie chicken
4 C arugula
1/4 C toasted pecans
1/2 C diced tomato
2 Tbsp olive oil
1 lemon
1 Tbsp
balsamic vinegar
1 tsp Dijon mustard
1 clove garlic, minced
2 tsp honey
1/4 tsp sea salt
1 tsp fresh cracked black pepper 

  1. In a medium bowl, combine arugula, pecans, and tomatoes
  2. Remove skin from chicken, and set aside a combination or white and dark meat. measure out an 8 ounce portion on a food scale. Add chicken meat to bowl.
  3. In a smaller bowl, combine remaining ingredients into a dressing
  4. Top salad with dressing and serve chilled


Originally from PRO Pulse May-June 2016
By Erika DeRooy

Like that? Try this.

Leave a Reply

%d bloggers like this: