Arugula Salad with Chicken & Avocado

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins

Serves: 4

•6 cups organic baby arugula
•2 8oz. organic chicken breasts
•2 tablespoons organic extra virgin olive oil
•2 tablespoons fresh lime juice
•1 teaspoon honey
•1 medium organic avocado, sliced
•4 medium small organic radishes, thinly sliced
•½ teaspoon Celtic sea salt
•¼ teaspoon freshly ground black pepper


1. First, poach chicken. Fill a medium saucepan halfway with filtered or spring water. Bring to a boil. 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.
2. Meanwhile, in a small bowl, whisk together the oil, lime juice, honey, salt, and pepper.
3. Divide the arugula among bowls and top with the chicken, avocado, and radishes.
4. Drizzle with dressing and serve.


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