Arugula Salad with Chicken and Avocado

Arugula Salad with Chicken and Avocado
Photo by Marcus Nilsson


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 bunches arugula, thick stems removed (about 6 cups)
  • 1 avocado, sliced
  • 4 6-ounce boneless, skinless chicken breasts
  • 1 bunch small radishes, thinly sliced
  • 1 teaspoon honey
  • + 1 more ingredients
    • 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 b...

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