Recipes from Pilgrim's Kitchen

• 1 pound Pilgrim’s Pride boneless/skinless breasts, cooked & sliced thinly
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 large garlic clove, minced
• 2 large tomatoes, seeded, coarsely chopped
• 2 tablespoons coarsely chopped fresh basil
• 1 bunch arugula, sliced crosswise

Whisk olive oil, fresh lemon juice and garlic in medium bowl. Add chopped tomatoes and basil and toss to coat. Season to taste with salt and pepper.

Arrange chicken slices in fan shape on plates. Mix arugula into tomatoes. Spoon over chicken & serve.

Pass assorted hot breads.

Serves 4.