Tossed Arugula Salad with Grilled Chicken


Serving Size: 2


  • 2 cups raw baby spinach, stems removed
  • 1 medium avocado, sliced (raw or grilled)
  • 2 cups sliced grilled chicken, seasoned to taste
  • 2 cups grilled mushrooms, halved
  • 2 cups cherry tomatoes (raw or grilled)
  • 4 cups arugula


  • 1 cup extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. sesame seeds


Arrange a flat layer of baby spinach on each plate and set aside. In a small bowl, whisk together olive oil and balsamic vinegar and then set aside. In another bowl add arugula, mushrooms, cherry tomatoes, grilled chicken, and avocado. Add half of the dressing and toss lightly. Place mixture on top of baby spinach on each plate and then drizzle with remaining dressing. Sprinkle with sesame seeds and serve immediately.

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