This salad is light on its feet instead of a heavy mayo based chicken salad with a hot vinaigrette to perk it up. Its easy to cook without the use of your oven for warm summer nights or great as a lunch served in.
1/2 bag arugula
1/3 cup extra virgin olive oil; divided
1 lb. skinless organic chicken breast; cut into bite size pieces
1 cup red bell pepper; cut into strips
3 Tbsp. apple cider vinegar
1/2 cup walnut pieces
2 tsp. rosemary; chopped
Arrange arugula on a serving platter. Heat 2 Tbsp. of the olive oil in a large pan and sauté the chicken over Med-Hi heat until just cooked through, about 5 min. Add the bell pepper strips and sauté an additional 2 min until tender. Add the vinegar and sauté while scraping the bits of food off the bottom of the pan. Pour the contents over the arugula, set aside. In the same pan, heat the remaining EVOO and add the walnuts and rosemary. Sauté until fragrant, about 3 min, then pour over the chicken and serve!
This is a recipe you can use on the Arbonne 28 day detox cleanse.