Name: Rosemary Chicken Salad
Ingredients: 1/2 pound boneless skinless chicken breast; 2 tbsp olive oil; 2 tbsp minced fresh rosemary; salt and pepper to taste; 6 ounces arugula or spring mix; 1 cup cherry tomatoes; 1 avocado, ripe and sliced; 1 bunch (radishes, sliced); 3 tbsp olive oil; 3 tbsp red wine vinegar; 1 tsp dijon mustard; 1 tsp minced rosemary

Rosemary Chicken Salad

Print Recipe

Servings 2 salads

Ingredients

for chicken

1/2 pound boneless skinless chicken breast
2 tbsp olive oil
2 tbsp minced fresh rosemary
salt and pepper to taste

for salad

6 ounces arugula or spring mix
1 cup cherry tomatoes
1 avocado, ripe and sliced
1 bunch radishes, sliced

for dressing

3 tbsp olive oil
3 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp minced rosemary

Instructions

Heat olive oil in a pan.
Season chicken with salt and pepper and rosemary.
Cook chicken for 5-6 minutes per side, until meat thermometer reads 165.
Slice chicken.
Add arugula to 2 salad bowls. Add cherry tomatoes and avocado. Arrange sliced chicken on top.
Mix dressing ingredients in a mason jar. Add lid and shake until emulsified.
Drizzle dressing on top of salads.