Arugula Salad With Chicken and Avocado

arugula-chicken-avacado
Photo by  Marcus Nilsson
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    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

Fill a medium saucepan halfway with water. Bring to a boil and add 1 tablespoon salt.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.Meanwhile, in a small bowl, whisk together the oil, lime juice, honey, ½ teaspoon salt, and ¼ teaspoon pepper.Divide the arugula among bowls and top with the chicken, avocado, and radishes. Drizzle with the vinaigrette. Serve with the bread (if desired).

Ingredients

  1. Check kosher salt and black pepper
  2. Check 4 6-ounce boneless, skinless chicken breasts
  3. Check 2 tablespoons extra-virgin olive oil
  4. Check 2 tablespoons fresh lime juice
  5. Check 1 teaspoon 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).