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By JeanAnn

Ingredients

Preparation

Step 1

Drain on a kitchen towel.


TO SERVE
Grill the chicken and let it rest. Divide the tomatoes and the olives among four plates. Scoop an ample serving of ricotta onto each plate, add the croutons, then loosely place the arugula on it. Put the chicken on top and drizzle the remaining juice from the tomatoes over it.