Stovetop, Frying pan
Heat a drizzle of oil in a pan over medium heat. Add the chicken. Cook for 5 min on each side, or until the chicken is cooked through. Remove from heat & set aside.
Wash & halve the baby tomatoes. Peel the avocado & remove the pit. Cube the avocado. Then add the tomatoes & avocado to a bowl.
In a separate small bowl, whisk together the lime juice, salt, pepper, basil (optional) & a drizzle of olive oil.
Arrange the arugula on a serving plate. Pour half of the dressing over the tomato-avocado mixture & the other half over the arugula.
Add the chicken breast to the serving plate. Spoon the dressed avocado & tomatoes over the salad. Season with salt & pepper. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Chicken, Tomato & Avocado Salad" contains 388 Energy, 23 g of Fat, 13 g of Carbohydrates, 38 g of Protein, 10 g of Fiber.
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