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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:



  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 .

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.