INGREDIENTS
1 tbsp
olive oil
24 oz
chicken breasts
1/2 cup
mayonnaise
1 tbsp
lemon juice
4 cups
arugula leaves
1 small
carrot
1 rib
celery
1 small
onion
1 medium clove
garlic
1 cup
dry white wine
3
fresh sage leaves
1 sprig
rosemary
1/2 tbsp
capers
6 oz
light tuna
1 serving
salt and pepper