This fresh and protein-packed salad combines juicy grilled chicken with a vibrant mix of arugula, spinach, and cherry tomatoes. Creamy avocado adds richness, while a simple lemon and olive oil dressing ties everything together. This meal is light yet satisfying, packed with nutrients to keep you full and energized.
Ingredients:
- 5 oz chicken breast
- 1 cup arugula
- 1 cup spinach
- ½ cup cherry tomatoes, halved
- ½ medium avocado, sliced
- 1 tsp olive oil
- 1 tbsp lemon juice
Directions:
- Preheat a pan to medium-high heat. Season the chicken with salt and pepper, then cook for 6–8 minutes per side, or until fully cooked (internal temperature of 165°F). Let it rest for a few minutes before slicing.
- In a large bowl, combine arugula, spinach, and cherry tomatoes.
- Slice the avocado and grilled chicken, then add them to the salad.
- Drizzle with your lemon-oil dressing and toss gently. Serve immediately.
Estimated Nutrition per Serving (recipe makes 1 serving): 356 Calories; 34.1g Protein; 12g Carbs; 7.2g Fiber; 19.4g Fat; 3.3g Sugar
