Healthy chicken and arugula salad

Indulge in the flavors of tender chicken and peppery arugula with this nutritious salad. Elevate your culinary experience with every bite.

Ingredients:

• 450g boneless, skinless chicken breasts
• 4-5 sprigs Italian parsley, thyme or oregano, tied together
• 1 bay leaf
• 1 garlic clove
• 1 tablespoon kosher or sea salt
• 1 teaspoon black peppercorns
• 4 cups arugula
• 1/2 cup chopped roasted pecans
• 1 medium bell pepper, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 medium clove garlic, minced
• 1 teaspoon brown sugar
• 1/4 teaspoon kosher or sea salt, or to taste
• Fresh cracked black pepper

Instructions:

1. Start by washing the chicken breasts. Take a medium stockpot and fill it with water. Add in the herbs, bay leaf, garlic, salt, and peppercorns. Bring the water to a boil and gently place the chicken breasts in the pot.
2. Once the water is back to a boil, reduce the heat to medium. Let it simmer for about 5 minutes. Turn off the heat, cover the pot with a lid, and let the chicken sit in the hot water for another 15 to 20 minutes or until fully cooked.
3. Take the chicken out of the water and slice it into large bite-sized pieces. Allow it to cool down.
4. In a large mixing bowl, mix together the arugula, pecans, bell pepper, and the cooked chicken. Keep it aside.
5. In a separate bowl, blend the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, brown sugar, salt, and pepper until well combined.
6. Drizzle the dressing over the salad mixture and toss everything together until coated. Refrigerate the salad before serving.

Summary:

• Calories: 559 kcal
• Fat: 12 g
• Protein: 103 g
• Carbs: 4 g
• Potassium: 1594 mg
• Magnesium: 136 mg