Arugula Salad with Chicken and Avocado

Real Simple
Arugula Salad with Chicken and AvocadoRecipe
Photo: Marcus Nilsson
Makes 4 servings


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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)


Prep: 15 Minutes
Other: 10 Minutes

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 the chicken to a cutting board and let rest at least 5 minutes before slicing.

Meanwhile, in a small bowl, whisk together the oil, lime juice, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Divide the arugula among bowls and top with the chicken, avocado, and radishes. Drizzle with the vinaigrette. Serve with the bread (if using).

Created date

September 2008

Nutritional Information

Calories 321
Caloriesfromfat 46 %
Protein 36 g
Carbohydrate 7 g
Sugars 2 g
Fiber 2 g
Fat 17 g
Satfat 3 g
Sodium 693 mg
Cholesterol 94 mg