Chicken and Avocado Salad with Arugula and Pine Nuts

Ingredients

• 2 medium chicken breast
• 5 cups arugula
• 1 large avocado
• ¼ cup pine nuts
• 1 large orange
• 3 tbsp olive oil
• 2 tbsp lemon juice
• ½ tsp salt

Instructions

1. 1

   Season the 2 chicken breasts with 0.25 tsp salt and a few grinds of black pepper. Heat 1 tbsp olive oil in a skillet over medium-high until shimmering, about 2 minutes.

2. 2

   Cook the chicken until golden brown and cooked through, 6-7 minutes per side. Transfer to a plate and let rest for 5 minutes, then slice into strips.

3. 3

   Toast the 0.25 cup pine nuts in a dry skillet over medium heat, shaking often, until fragrant and lightly golden, about 3 minutes. Remove immediately to a plate.

4. 4

   In a small bowl, whisk the remaining 2 tbsp olive oil, 2 tbsp lemon juice, and 0.25 tsp salt. Peel the orange and cut into segments, removing any white pith.

5. 5

   In a large bowl, toss the 5 cups arugula with the dressing. Add the sliced chicken, orange segments, and diced avocado, and gently toss to combine.

6. 6

   Sprinkle the toasted pine nuts over the salad and serve immediately.

Tools you’ll need

• Large skillet
• Small skillet
• Large bowl
• Small bowl
• Whisk
• Cutting board
• Knife

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