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!
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, Tomato & Avocado Salad" contains 388 Energy, 23 g of Fat, 13 g of Carbohydrates, 38 g of Protein, 10 g of Fiber.