• 1 Tblsp. Olive Oil
  • 1 Cup Mushrroms, Sliced
  • 1 Tblsp. Fresh Lemon Juice
  • 1 Tblsp. White Wine Vinegar
  • 1 Cup Cooked, Diced Chicken
  • 6 Cups Fresh Arugula


Put oil in a  pan and heat. Add mushrooms and cook until just soft. Add lemon juice and vinegar, stir and remove from heat. Put chicken and arugula in a bowl and pour mushrooms and dressing over it. Stir.

Serves 2.

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