Heat chicken filets until crisp according to instructions on package.
In a bowl, combine lemon juice and zest, olive oil, mustard and pepper; mix well.
Add arugula and endive; toss to coat.
Divide salad mixture among 4 plates, about 1 cup per plate. Top each with a crispy, hot PERDUE® SIMPLY SMART® Lightly Breaded Chicken Filet and garnish top with 1/3 cup diced tomato and approximately 1 tablespoon crisp-baked proscuitto shreds, if desired.
