Chicken and Black Bean Salad With Feta, Artichoke Hearts, and Arugula

Pick of the Week: Arugula
From the Zone Diet

Summer is the time for fresh arugula, an herb that's commonly used like a lettuce. If you find this nutrient-packed green at a farmer's market or in your grocery store and you're stumped about how to use it, try this wonderful salad:

Chicken and Black Bean Salad With Feta, Artichoke Hearts, and Arugula

Prep: 20 minutes
Yield: 4 servings

Ingredients

Chicken and Black Bean Salad:

5 cups baby arugula, washed and spun dry, sliced if large
5 cups romaine hearts, washed, dried, and thinly sliced
1 yellow bell pepper, halved, seeded, and diced
4 small Roma tomatoes, cut into small wedges
3⁄4 cup red onion or sweet white onion, cut in thin rings
2 cups no-salt-added black beans, cooked and drained
1 cup bottled artichoke hearts, drained
1⁄4 cup capers, drained
4 ounces feta cheese, crumbled
12 ounces cooked skinless chicken breast, cut into strips, or 18 ounces deli-style chicken breast, sliced

Dressing:

5 1/3 teaspoons extra-virgin olive oil
1/3 cup lemon juice
4 teaspoons fructose powder or 1 tablespoon honey
1⁄4 cup low-sodium chicken stock or broth
1⁄4 teaspoon guar gum or xanthan gum
2 teaspoons Dijon mustard
1⁄2 teaspoon red pepper flakes or ground black pepper
2 teaspoon dried oregano, crumbled
2 garlic cloves, minced or pressed
1⁄4 teaspoon ground black pepper or red pepper

Instructions

1. Layer and divide chicken and black bean salad ingredients among 4 serving plates or large bowls with snap-on lids.

2. Combine the dressing ingredients in a small jar. Cover and shake until smooth. Spoon the dressing over the salads just before serving, or divide among 4 small bottles. Cover and refrigerate for pack lunches.