Dinner Tonight: Warm Chicken Salad With Arugula, Capers, And Pine Nuts Recipe

• 1/2 tablespoon Dijon mustard
• 1 1/2 tablespoons red wine vinegar
• 2 1/2 tablespoons olive oil
• 1 roasted chicken, pulled
• 1 tablespoon pine nuts
• 1 tablespoon capers, drained
• A couple handfuls of arugula
• 2 tomatoes, sliced thinly
• Parmesan shavings
• Salt and pepper

1. Combine the mustard, red wine vinegar, and 1/4 teaspoon of salt in bowl. Slowly whisk in the olive oil. Set aside.
2. Toss the pine nuts in a small skillet set over medium-high heat. Toast for a minute or so, stirring occasionally. Make sure they don't turn black.
3. Warm the chicken in either small pan or in the microwave. Toss with 1 tablespoon of the dressing.
4. Add the arugula to a large bowl. Toss with 1/2 of the dressing. Taste some of the arugula and add more dressing if it needs it. Divide the arugula between two bowls. Top with the sliced tomatoes, toasted pine nuts, capers, shaved Parmesan and warmed chicken. Season with salt and pepper to taste.

mustard, red wine vinegar, olive oil, chicken, nuts, capers, couple, tomatoes, parmesan shavings, salt

Taken from www.seriouseats.com/recipes/2009/08/warm-chicken-salad-with-arugula-capers-pine-nuts-recipe.html (may not work)