Perfectly crisp chicken is the secret to this lunch salad!
Stovetop, Frying pan
Add the flour to a shallow dish. Dredge the chicken in the flour on both sides.
Melt a dab of butter in a pan over medium heat. Add the chicken to the pan. Season with salt & pepper. Cook the chicken for 2 min, as you baste it with the melted butter.
Flip over the chicken. Season with salt & pepper. Cook for 5-7 min, while continuing to baste it.
Once the chicken is cooked through, remove it from the pan. Cut it into thin slices.
Peel the avocado & remove the pit. Then slice the avocado. Arrange the arugula, sliced chicken, avocado & crumbled feta on a serving plate.
In a small bowl, whisk together the vinegar, mustard & olive oil. Drizzle the vinaigrette over the salad.
Season with salt & pepper. Garnish with pine nuts (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chicken & Avocado Salad" contains 560 Energy, 38 g of Fat, 14 g of Carbohydrates, 42 g of Protein, 8 g of Fiber.