Poultry and Rocket Salad

Name: Poultry and Rocket Salad
Total time: 25 min
Yield: 4
Ingredients: 4 cooked Chicken breasts (skinned); 3 cups Arugula; 1 bunch flat-leaf parsley (roughly chopped); 1 bunch Chives (finely chopped); 1 bunch Tarragon (finely chopped); 2 Tbsps baby Caper (drained); 0.5 lemon (juiced); 2 tsps Dijon mustard; 2 Tbsps white wine vinegar; 0.5 tsp sugar; 0.5 cup sunflower oil

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

Ingredients

for

servings

Ingredients: 4 cooked Chicken breasts (skinned); 3 cups Arugula; 1 bunch flat-leaf parsley (roughly chopped); 1 bunch Chives (finely chopped); 1 bunch Tarragon (finely chopped); 2 Tbsps baby Caper (drained); ½ lemon (juiced)

For the dressing: 2 tsps Dijon mustard; 2 Tbsps white wine vinegar; ½ tsp sugar; ½ cup sunflower oil

How healthy are the main ingredients?

Arugula parsley Chives Tarragon sugar Chicken breast

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Preparation steps

Start by preparing the dressing; whisk together the mustard, vinegar, sugar and seasoning until smooth. Add the oil in a slow, steady stream, whisking simultaneously until you have a smooth, thick dressing. Transfer to a jug and chill until needed.

Shred the chicken breasts using two forks. Combine with the rocket leaves, chopped herbs, capers, lemon juice and seasoning in a large mixing bowl.

Add the dressing and toss well. Spoon into a large serving bowl and serve immediately.

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