Baby Arugula Chopped Salad with Chicken, Fresh Mozzarella, and Tomatoes

Ingredients

• 2 1/2 T white balsamic vinegar
• 2 1/2 T freshly squeezed lemon juice
• 4 T extra virgin olive oil
• 1/2 tsp. Dijon mustard
• Salt and fresh ground black pepper to taste
• 1 cup diced fresh mozzarella cheese
• 2 cups diced cooked chicken breast
• 5 oz. baby arugula, washed, dried, and chopped
• 2 cups cherry tomatoes, cut in half, or diced red garden tomatoes

Directions

1. Slice the cooked chicken breast, whether leftover or grilled, into bite-size chunks.
2. Dice the fresh mozzarella into little cubes.
3. Make the dressing in a small bowl by whisking the white balsamic vinegar with the lemon juice, olive oil, and Dijon mustard. Add salt and freshly ground black pepper until it tastes right to you.
4. Combine the chicken and mozzarella in another small bowl, then coat them with half the dressing.
5. Rinse the baby arugula and dry it well. If you want a more chopped texture, run a large chef's knife through it roughly; if the leaves are already tiny, leave them as they are.
6. Cut the tomatoes into pieces, or halve the cherry tomatoes, until you have about 2 cups.
7. Transfer the arugula and tomatoes to a larger bowl, then toss them with the rest of the dressing, using only as much as you prefer if you like a lighter coating.
8. Add the dressed chicken and mozzarella to the bowl and fold everything together gently.
9. Finish with more salt and freshly ground black pepper to taste, then serve right away.