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Chicken Arugula Strawberry Salad

Serving Size

2

Ingredients

  • For Salad
  • (2) 4 oz. chicken breasts
  • 4 cups arugula
  • 2 cups strawberries diced
  • 1⁄4 cup feta cheese
  • ½-1 avocado
  • For Dressing
  • 1 tbsp dijon mustard
  • 1 tbsp white balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp water

Directions

  • Combine Dijon mustard, white balsamic vinegar, olive oil, and water in a small jar or container. Shake or whisk until well blended.
  • Season the chicken breasts with salt and pepper, then grill or pan-sear over medium heat for 4-5 minutes per side or until fully cooked. Let them rest for a few minutes before slicing.
  • Wash and dry the arugula and strawberries. Dice the strawberries and slice the avocado.
  • Combine arugula, diced strawberries, crumbled feta cheese, and sliced avocado in a large salad bowl.
  • Top the salad with the sliced chicken breasts.
  • Drizzle the dressing over the salad just before serving.

Notes

Leftovers: Store in an airtight container for up to 3 days. Keep dressing separate until ready to serve. Protein Variations: Swap chicken for steak or tuna salad if preferred. Protein content: 30-32 g per serving Gestational diabetes carb count: ~ 20-22 g total per serving

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