Arugula and Chicken Salad with a Spicy Yogurt-Basil Dressing
Serve this chicken salad as a light lunch or dinner.
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
Ingredients
- 6 ounces baby arugula
- 2 cups cooked chicken
- ½ small sweet onion thinly sliced
- 1 granny smith apples thinly sliced
- ½ cups whole milk greek yogurt
- 2 tablespoons lemon juice
- 1 small jalapeño peppers
- ½ cups fresh basil
- ½ cups cilantro
- 1 clove garlic peeled
- ½ teaspoons sea salt
- 2 tablespoons extra virgin olive oil
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