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Arugula Salad With Chicken and Avocado

Arugula Salad With Chicken and Avocado
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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).
By October, 2008

Nutritional Information

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

Quick Tip

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Real Simple is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit choosemyplate.gov.

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