Rating: 3.5 stars
98 Ratings
  • 5 star values: 48
  • 4 star values: 8
  • 3 star values: 18
  • 2 star values: 13
  • 1 star values: 11
  • 98 Ratings
Kate Merker and Sara Quessenberry

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a medium saucepan halfway with water. Bring to a boil and add 1 tablespoon salt.

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  • 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).

Nutrition Facts

321 calories; fat 17g; cholesterol 94mg; carbohydrates 7g; sodium 693mg; protein 36g; fiber 2g; sugars 2g.
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