Arugula Salad With Chicken and Avocado

arugula-chicken-avacado
Photo by  Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 321 calories
    • Fat 17 g
    • Cholesterol 94 mg
    • Sodium 693 mg
    • Protein 36 g
    • Carbohydrate 7 g
    • Sugar 2 g
    • Fiber 2 g
  • September 2008

Ingredients

  1. Check kosher salt and black pepper
  2. Check 46-ounce boneless, skinless chicken breasts
  3. Check 2tablespoons extra-virgin olive oil
  4. Check 2tablespoons fresh lime juice
  5. Check 1teaspoon honey
  6. Check 2 bunches arugula, thick stems removed (about 6 cups)
  7. Check 1 avocado, sliced
  8. Check 1 bunch small radishes, thinly sliced
  9. Check bread (optional)

Directions

  1. Fill a medium saucepan halfway with water. Bring to a boil and add 1 tablespoon salt.
  2. Add the chicken, reduce heat to medium, and gently simmer until cooked through, 12 to 14 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
  3. Meanwhile, in a small bowl, whisk together the oil, lime juice, honey, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Divide the arugula among bowls and top with the chicken, avocado, and radishes. Drizzle with the vinaigrette. Serve with the bread (if desired).