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

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)

Preparation

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).

Note:

Kate Merker and Sara Quessenberry,

October 2008
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