Arugula Chicken Salad with Honey Lime Dressing
A fabulous power salad full of lean protein and delicious fresh produce. The sweet-tart dressing is a perfect finishing touch for this Arugula Chicken Salad!
Servings: 6 -8 servings
Calories:
Ingredients
- For the dressing:
- 2 tablespoons fresh lime juice
- 1 medium clove garlic
- 2 tablespoons extra virgin olive oil
- 3 tablespoons honey
- ½ teaspoon kosher salt
- ¼ teaspon freshly ground black pepper
- For the salad:
- 8 cups baby arugula
- 4 Tender Juicy Baked Chicken Breasts
- 12 medium strawberries quartered
- 1 medium mango peeled, cored and cut in thin wedges
- 1 medium avocado peeled, cored and cut in quarters and sliced
- 1 cup frozen edamamae thawed
- ½ cup salted toasted sunflower seeds
Instructions
- For the dressing, combine all ingredients in a jar with a tight fitting lid. Shake vigorously. Check and make sure all the honey is incorporated (it likes to stick to the bottom).
- For the salad, divide arugula between four dinner size plates or large shallow bowls. Arrange chicken in the center. Scatter with strawberries, mango and avocado. Sprinkle sunflower seeds over the top. Serve with dressing.
