Microsoft Word - GARLIC HERB ON ARUGULA LENTIL SALAD.docxIngredients:

1 Package Boulder Natural Meats Boneless Skinless Chicken Breast Brushed with Garlic Herb Seasoning
2 Cups cooked lentils, drained, cooled
2 tbsp olive oil
1/4 cup red wine vinegar
1/2 lemon, juiced
1 tbsp Dijon mustard
Salt and fresh ground black pepper to taste
4 cups arugula leaves, washed, dried
Lemon wedges to garnish, optional


Add the lentils, olive oil, vinegar, mustard, lemon, salt and pepper to a mixing bowl; mix well to combine. Just before serving, fold in the arugula and divide onto plates.

Remove chicken from the package. On a hot, preheated grill pan, cook for about 5 minutes per side, or until done, thermometer should read 165° F. Chicken can also be grilled, broiled, or pan fried. Top the arugula lentil salad with a chicken breast and serve with lemon wedges.