Tuesday, April 9, 2013
Chicken and Watermelon Salad
Toss 4 cups arugula with 1 cup diced watermelon, 1 ounce crumbled low-fat feta, and 3 ounces skinless roasted chicken. Whisk together 1 tablespoon champagne vinegar, 2 teaspoons extra virgin olive oil, and 1 teaspoon each Dijon mustard and honey. Drizzle over salad. Top with chopped fresh basil.
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