Arugula Salad With Chicken and Avocado
Serves 4|
Hands-On Time:
15m
|
Total Time:
25m
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
- 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).
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
Fresh arugula has long, firm, bright green leaves. Buy it with the roots intact if you can, since they help preserve freshness.
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