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Photo: Marcus Nilsson Photo by: Photo: Marcus Nilsson

Arugula Salad with Chicken and Avocado

Real Simple OCTOBER 2008

  • Yield: Makes 4 servings
  • Prep time: 15 Minutes
  • Other: 10 Minutes

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).

Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 46%
  • Protein: 36g
  • Carbohydrate: 7g
  • Sugars: 2g
  • Fiber: 2g
  • Fat: 17g
  • Saturated fat: 3g
  • Sodium: 693mg
  • Cholesterol: 94mg
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