4 boneless, skinless chicken breast halves (or use left-over chicken or ready prepared roast chicken for convenience)
4 sliced strawberries
4 cups arugula
2 Tbsp. raw walnuts
For the Dressing:
½ cup red wine vinegar
1 Tbsp. olive oil
¼ cup water
½ tsp. minced garlic
½ tsp. sea salt
¼ tsp. black pepper
Combine the ingredients for the dressing in a small bowl and set aside.You may also mix in a blender.
Grill or broil the chicken breast for 3-5 minutes on each side, or until the internal temperature reaches 165 degrees.Let cool and dice.
Combine the chicken, strawberries, walnuts and arugula in a bowl.Toss the salad with the dressing.
Divide the salad into four servings and enjo
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