Arugula Salad with Chicken and Avocado

Arugula Salad with Chicken and Avocado Recipe
Photo: Marcus Nilsson

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes
Other: 10 Minutes

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


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)


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).

Kate Merker and Sara Quessenberry,

Real Simple

October 2008
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