Arugula Chicken Salad with Olives & Pecans

INGREDIENTS

1 oz

Breast pastured chicken

3 cups

Arugula, organic

1/2 cup

Carrots, organic

1 tbsp

Balsamic vinegar, organic

Kalamata olives, small organic

1 tsp

Mustard powder

1/4 tsp

Black pepper, freshly ground

1/4 tsp

Celtic sea salt

2 tbsp

Olive oil, organic extra virgin

1/2 oz

Pecans