Chicken Salad with Fennel, Arugula, and Blue Cheese
Fat free red wine vinaigrette
4 Tbsp, divided
Cooked skinless boneless chicken breast(s)
1½ cup(s), chopped
Uncooked fennel bulb(s)
½ medium, thinly sliced
Fresh cherry tomato(es)
1 cup(s), halved
Uncooked red onion(s)
½ small, thinly sliced
¼ cup(s), crumbled
- Toss together the arugula and 2 tablespoons of the vinaigrette in a large bowl. Divide the arugula evenly between 2 plates.
- Put the chicken, fennel, tomatoes, onion, the remaining 2 tablespoons vinaigrette, and the pepper in the same bowl and toss to coat.
- Spoon the chicken mixture evenly on top of the arugula and sprinkle with the blue cheese and pine nuts. Yields about 2 cups arugula and 2 cups chicken salad per serving.