Sometimes the simplest things are the tastiest. The inspiration for this salad came from some leftover grilled corn on the cob and southwestern seasoned chicken breast. What else did I have in my fridge that fit the flavor profile? You’ll see below!
Ingredients
8 oz Grilled Chicken Breast
2-4 cups Arugula
10 Cherry Tomatoes, halved or quartered
Kernels from 1/2 of a Corn on the Cob
1/2 Red Bell Pepper, diced
1/8-1/4 Small Red Onion, Diced
1/4 of an Avocado, diced
1/8-1/4 Bunch of Cilantro, Chopped
Juice from Half of a Lemon
1T Extra Virgin Olive Oil
Salt, Pepper, Garlic Powder to taste
Directions
Toss everything together in a bowl and enjoy. Feel free to use lime instead of lemon. Swap the arugula for mixed greens. Add cucumber or thinly sliced radishes! Or just play with the spices. Makes 1 hearty serving
Calories - 579, Protein - 50g, Carbohydrates - 43g, Fat - 36g
