Prep Time: 20 minutes
Cook Time: 5 minutes
12 cups arugula leaves, rinsed and patted dry1 pint cherry tomatoes, each cut in half1 15-ounce can white beans, rinsed and drained4 tablespoons olive oil, divided3 cloves garlic, minced1 pound chicken tenders, cut into bite-size piecesSalt and freshly ground black pepper3 tablespoons balsamic vinegar2 1/2 teaspoons grainy mustard2 ounces Asiago cheese, grated (about 1/2 cup)
Combine arugula, cherry tomatoes and white beans in large bowl. Heat 1 1/2 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 2 1/2 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.