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Arugula Salad with Chicken and Avocado

Photo: Marcus Nilsson
Prep time 15 mins
Other time 10 mins
Yield Makes 4 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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).