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Ingredients
  • 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
  • Salt and pepper
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar, minced
  • 8 ounces (8 cups) baby arugula
  • 8 ounces fresh whole-milk mozzarella cheese, torn into bite-size pieces (2 cups)
  • 8 ounces cherry tomatoes halved
  • ½ cup pitted kalamata olives chopped
  • Coarse finishing salt
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