Arugula and Nectarine Chicken Salad with Basil Dressing | Exceldor

Ingredients

• ¾ cup MAG mayonnaise
• ¼ cup olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups (packed) fresh basil leaves
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 2 tbsp rice vinegar
• ½ tsp salt
• 4 Exceldor chicken breasts
• 1 tbsp Dijon mustard
• 1 tbsp honey
• ¾ tsp salt
• Approx. 8 cups arugula (1 container, 142 g / 5 oz)
• 3 nectarines, sliced
• 4–5 mini cucumbers, halved lengthwise, gently smashed with the back of a knife, then sliced into half-moons
• ½ red onion, thinly sliced
• ½ cup (packed) fresh mint leaves
• 200 g goat feta cheese, roughly crumbled
• 1 ½ cups store-bought pita chips