Chicken Salad with Arugula

Short on time? Use a rotisserie chicken or yesterdays chicken leftovers!
Recipe courtesy of Chef Linda Duggan

Ingredients

  • 8 cups of water (more if needed)
  • 2 boneless skinless chicken breasts
  • 2 carrots
  • 2 celery sticks + 2 diced
  • 1 small onion
  • 2 bay leaves
  • 10 peppercorns
  • 1/2 cup light mayonnaise (more as needed)
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon black pepper
  • 2 handfuls Olivia's Organics Arugula
  • Large wraps

Preparation

  • In a large pot, add the water, chicken, carrots, 2 celery sticks, onion, bay leaves and peppercorns. Bring to a boil and slightly lower heat, cooking chicken approximately 15 minutes or until no longer pink inside. Remove chicken and set aside to cool.
  • When cooled, shred or dice chicken and add to a bowl with mayonnaise, diced celery, tarragon, onion salt, pepper and arugula. Mix well and serve in your favorite wrap.

Categories: Arugula, Salad, Sandwich