This crowd-pleasing combo of ripe tomatoes, basil and fresh mozzarella is extra hearty topped with sliced chicken.
¼ cup pine nuts
2 Tbs. balsamic vinegar
1 clove garlic, minced
5 Tbs. olive oil
8 cups baby arugula (4 oz.)
1 (8 oz.) cont. cherry-size fresh mozzarella balls (ciliegine), halved
2 cups grape cherry tomatoes, halved
1½ cups fresh basil leaves
3 cups sliced cooked chicken (14 oz.)
- In dry nonstick skillet over medium heat, toast pine nuts, stirring occasionally, until golden, 3 min. Reserve.
- In small bowl, combine vinegar, garlic, ¼ tsp. salt and ⅛ tsp. pepper; slowly whisk in olive oil until combined.
- On platter, toss arugula, mozzarella balls, tomatoes and basil. Top with cooked chicken and pine nuts. Drizzle with dressing.