Baby Arugula Chopped Salad with Chicken, Mozzarella, and Tomatoes

My Go-To Summer Salad: Baby Arugula with Chicken and Mozzarella

Summertime and the livin' is easy...or at least, it should be! With long, sunny days and the promise of warm evenings, the last thing I want to do is spend hours in the kitchen. That’s why I rely on quick, refreshing recipes that deliver big on flavor without a lot of fuss. This Baby Arugula Chopped Salad with Chicken, Mozzarella, and Tomatoes is my absolute go-to. It’s light, vibrant, and incredibly satisfying – perfect for a weeknight dinner or a casual lunch on the patio.

I love the peppery bite of the baby arugula, which contrasts beautifully with the creamy mozzarella and juicy tomatoes. The addition of grilled or leftover chicken adds a nice protein boost, making this salad a complete and healthy meal. The simple vinaigrette ties everything together, adding a touch of tang and brightness without overpowering the fresh ingredients. I often use leftover chicken from a roast or grilled chicken, making this salad even more convenient. The best part? This recipe is incredibly adaptable. Feel free to add other ingredients you love, such as cucumbers, bell peppers, or even some crumbled feta cheese for an extra layer of flavor.

Why this salad is a lifesaver: As a busy mom of two, I often find myself scrambling to put dinner on the table after a long day. This salad takes mere minutes to assemble, and the prep work is minimal. It’s also incredibly versatile; I can easily adjust the ingredients based on what I have on hand. One day I might add some grilled corn, the next day some chickpeas. The possibilities are endless!

Tips and variations:

• Make it ahead: You can prep the ingredients (chop the vegetables, cook the chicken) ahead of time and store them separately in the refrigerator. Assemble the salad just before serving to prevent the arugula from wilting.
• Add some crunch: Toasted nuts or seeds (like sunflower seeds or slivered almonds) would add a delicious textural element to the salad.
• Spice it up: A pinch of red pepper flakes in the vinaigrette will add a subtle kick.
• Get creative with the protein: Instead of chicken, try grilled shrimp, chickpeas, or even leftover steak.
• Different cheeses: While fresh mozzarella is my favorite, feel free to experiment with other cheeses, such as goat cheese or Parmesan.

This salad isn’t just a quick and easy meal; it’s a celebration of fresh, seasonal ingredients. It's a testament to the fact that healthy eating doesn't have to be complicated. It’s the perfect way to enjoy the bounty of summer, and a reminder that sometimes, the simplest things are the most satisfying.

Beyond the practicality, this salad also holds a special place in my heart. It evokes memories of lazy summer afternoons spent on the porch, the warm sun on my face, and the simple pleasure of sharing a delicious meal with my family. It's more than just a salad; it's a taste of summer, a moment of peace, and a reminder to savor the simple things in life. So, grab your favorite ingredients, put on some music, and get ready to enjoy a truly delightful and refreshing salad that will become a summer staple in your home.

This recipe has become a staple in our household, a quick and satisfying option that never disappoints. From busy weeknights to relaxed weekend lunches, it's the perfect blend of healthy and delicious. It's a true testament to the fact that healthy eating can be both simple and incredibly rewarding, a philosophy I wholeheartedly believe in and try to apply to every aspect of my life.

Step-by-step

• Cut leftover chicken breast or grilled chicken breast into pieces.
• Cut up the fresh mozzarella into small cubes.
• In a small bowl whisk together white balsamic vinegar, lemon juice, olive oil, and Dijon mustard, and season dressing to taste with salt and fresh ground black pepper.
• Put mozzarella cubes and diced chicken into a small bowl and toss with half the dressing.
• Wash and dry the baby arugula, then chop coarsely with a large chef's knife if desired. If the arugula is pretty small you can just skip that step.
• Chop tomatoes or cut cherry tomatoes in half until you have about 2 cups chopped tomato.
• Put chopped arugula and chopped tomatoes into a larger bowl and toss with the remaining dressing (or desired amount if you don't like a lot of dressing).
• Add the cubes of mozzarella and diced chicken you mixed with dressing and gently toss again.
• Season salad with more salt and fresh ground black pepper (to taste) and serve immediately.