(For Phase One Fridays I feature seasonal Phase One Recipes from the past that have been my personal favorites. Phase One Recipes are always Low-Carb and Gluten-Free. Right now it's peak tomato season in Utah, and this salad with arugula, chicken, fresh Mozzarella and tomatoes is a delicious way to use them.)
This Baby Arugula Chopped Salad with Chicken, Fresh Mozzarella, and Tomatoes was one of the main reasons that arugula kept disappearing from my fridge the last few weeks. I'd never thought of using arugula in a chopped salad until I had the Italiana Chopped Salad at Vinto, a beautifully designed restaurant in downtown Salt Lake City. This salad isn't exactly the same as the Vinto salad, but I loved the combination of chopped baby arugula, chicken, fresh mozzarella, and tomatoes with a zesty dressing. I used leftover rotisserie chicken in this salad, but grilling a chicken breast and then cutting it up would make it even better. Gardeners probably are lucky enough to have red tomatoes coming from the garden, but if it's not garden tomato season when you're craving arugula, grape tomatoes or cherry tomatoes would be great in this.
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