Grilled Chicken Arugula Salad with Kimchi Vinaigrette
Submitted by: Jason Cummings, Paramount Marketing Group, Arkansas
One of the entries from our Broker Spicy Kimchi Aioli Recipe Contest!
For the Vinaigrette
18 Fl oz Tulkoff Spicy Kimchi Aioli
6 Fl oz Apple cider vinegar
2 Fl oz Dijon mustard
2 Fl oz Light agave
For the Salad
2 oz Arugula leaves
4 oz Grilled chicken breast, chilled and cut into strips
4 Grape tomatoes, cut in half
2 Fl oz Sweet and Spicy Kimchi and Agave Vinaigrette
For the vinaigrette, whisk all ingredients together until evenly incorporated.
In chilled salad bowl, add arugula, chicken strips, and tomatoes. Serve Sweet and Spicy Kimchi Vinaigrette alongside prepared salad.