Chicken Avocado Caprese Salad

For salad, place arugula in a large serving bowl.
Cut chicken into approximately 3x3” (8x8-cm) pieces. Using Quick Slice, cut chicken into strips; tip slicer over salad greens. Repeat with avocado, tomatoes and mozzarella.
Stack basil leaves; roll tightly and thinly snip with Professional Shears. Sprinkle snipped basil over salad.
For dressing, combine all ingredients in Measure, Mix & Pour®. Mix until blended. Drizzle ¼ cup (50 mL) dressing over salad; toss lightly just before serving. Refrigerate remaining dressing for another use.

Ingredient :

Salad
1 pkg (5 oz/142 g) baby arugula
6 oz (170 g) deli smoked chicken breast, cut 1/2"(1 cm) thick
1 avocado, halved, seeded and peeled
1 cup (250 mL) cherry tomatoes
1 container (7 oz/198 g) Ciliegine fresh mozzarella balls (cherry size)
1/4 cup (50 mL) fresh basil leaves
Dressing
1/2 cup (125 mL) vegetable or olive oil
1/4 cup (50 mL) balsamic or white wine vinegar
1/2 tbsp (7 mL) sugar
1 garlic clove, pressed
1/2 tsp (2 mL) Italian seasoning
1/4 tsp (1 mL) salt