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PREP TIME: 20 minutes
COOK TIME: 5 minutes
12 cups arugula leaves, rinsed and patted dry
1 pint cherry tomatoes, each cut in half
1 15-ounce can white beans, rinsed and drained
4 tablespoons olive oil, divided
3 cloves garlic, minced
1 pound chicken tenders, cut into bite-size pieces
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 1/2 teaspoons grainy mustard
2 ounces Asiago cheese, grated (about 1/2 cup)
Combine arugula, cherry tomatoes and white beans in large bowl. Heat 11/2 tablespoons of olive oil in a medium nonstick skillet over medium heat. Add garlic, chicken tenders and several pinches of salt and pepper; saute until juicy and just cooked through, about 5 minutes. Add to salad.
Whisk remaining 21/2 tablespoons of olive oil with vinegar and mustard in a small bowl. Drizzle dressing over salad; toss to coat. Divide salad among four dinner plates and sprinkle with Asiago cheese.
Nutritional information per serving (21/2 cups with 1/4 pound chicken tenders): 445 calories, 32% fat (16 g), 31% carbohydrate (34 g), 37% protein (41 g), 7 g fiber, 5 mg iron, 343 mg calcium, 146 mcg folate.