Arugula, Red Cabbage, and Carrot Chicken Salad

This is one of my summertime lunch staples.  I adore chicken salad, and love it on a bed of lettuce or, in this case, on fresh arugula for a punch of flavor.

What's in it:

(2) 5 oz. cans of chicken

(2) carrots

onion (to taste)

6 tbsp dijon mustard (i like maille or grey poupon whole grain)

4 tbsp mayonnaise

pepper

arugula

red cabbage, finely shredded

honey dijon salad dressing (i like maple grove farms)

How to make it:

1.  Open, rinse, and drain the canned chicken.  Put into a mixing bowl and add grated carrots and finely chopped onion.  Mix in mayonnaise, mustard, and pepper: amounts depends on your taste.  I tend to add lots of mustard and little mayo, but if you like it creamier, do the opposite.

2.  Toss arugula and red cabbage in salad dressing and lay in serving bowl.  Add a dollop (i love that word!  add a big one if you're hungry) of chicken salad in the middle.

3.  Sesame crackers and cheese make a nice side.

Serves: 2-3

Arugula: fresh from the garden.  The little yellow flowers are edible too!