Chicken, Hazelnut And Arugula Salad - cooking recipe

Ingredients

8 oz linguine pasta
12 oz boneless skinless chicken breasts
1/2 cup roasted hazelnuts, coarsely chopped
4 oz curly endive
5 oz baby arugula leaves
1/3 cup lime juice
1/3 cup olive oil
2 cloves garlic, crushed
2 tsp Dijon mustard

Preparation

Cook pasta in large saucepan of boiling water according to package directions. Drain. Rinse under cold water; drain.
Meanwhile, cook chicken on heated oiled grill pan (or under the broiler or on the grill) until browned and cooked through. Cover; let stand 5 mins, then cut into thin slices.
Place pasta and chicken in large bowl with nuts, endive and arugula. Drizzle with combined lime juice, oil, garlic and mustard; toss gently to combine.