Arugula Salad with Chicken and Avocado |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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) |
Directions:
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).
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