Chicken, Arugula, Bean and Avocado Salad

Ingredients

• Chicken Breast150 g
• Beans1/2 cup (100 g)
• Avocado1/4 count (60 g)
• Lettuce1 cup (35 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans. You can also use any green leaf you like or have.

2. 2

   Step 2

   Heat a pan over medium heat. In the meantime, cut the chicken into pieces and add salt and pepper. Once heated, pour half the oil.

3. 3

   Step 3

   Add the chicken and cook each side for 4 minutes over medium heat. If you want, you can cover it once you flip it for a juicier result.

4. 4

   Step 4

   In the meantime, slice the avocado and cut the green leaves into pieces.

5. 5

   Step 5

   For the dressing: mix the lemon juice with the remaining olive oil and add salt and pepper to taste.

6. 6

   Step 6

   Add the chicken pieces, green leaves, avocado and bean in a bowl. Season with the dressing and mix well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Arugula, Bean and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.