Roasted Shallot Vinaigrette (see recipe)
, washed and dried
1. Place the chicken in a medium-sized bowl and squeeze the lemon all over the chicken.
2. Add the onion, parsley, red beans and Roasted Shallot Vinaigrette to the chicken and gently mix together.
3. Divide the arugula equally on 4 chilled plates and place the chicken mixture on top. Garnish with the olives and cherry tomatoes.
Serving Size: about 1 1/2 cups of salad
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin
Vitamin B3 - Niacin