Arugula Salad With Chicken and Avocado

Arugula Salad With Chicken and Avocado
 Marcus Nilsson
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preparation
15
minutes
cooking
25
minutes
Serves 4

Ingredients

kosher salt and black pepper
4
6-ounce
boneless, skinless chicken breasts
2
tablespoons
extra-virgin olive oil
2
tablespoons
fresh lime juice
1
teaspoon
honey
2
bunches arugula, thick stems removed (about 6 cups)
1
avocado, sliced
1
bunch small radishes, thinly sliced
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).
Kate Merker and Sara Quessenberry
September 2008

Nutritional Information

  • Per Serving
  • Calories 321
  • Fat 17 g
  • Cholesterol 94 mg
  • Carbohydrate 7 g
  • Sodium 693 mg
  • Protein 36 g
  • Fiber 2 g
  • Sugar 2 g
What does this mean? See Nutrition 101.

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