- Add all ingredients (except chicken broth, olive oil and arugula) in a pot with a cover.
- Bring to a boil, reduce to medium heat.
- Cook, partially covered, until liquids are evaporated in about 10 minutes.
- Add chicken broth and cook about 1 minute, scraping the bottom of pot to loosen chicken.
- Remove from heat.
- Add olive oil and more vinegar, if desired.
- Top salad greens with hot chicken mix and toss to combine.
- Serve immediately with crusty rolls.
Makes 6 servings.
Approximate Nutrient Analysis per serving:
210 calories, 6 g fat, 1 g saturated fat, 55 mg cholesterol, 180 mg sodium, 19 g carbohydrate, 5 g fiber, 6 g sugar, 22 g protein
