Arugula Chicken Salad

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Red cabbage

  Red, raw

  1 cup, chopped or 89g

• Carrots

  Raw

  1 ½ cup chopped or 192g

• Arugula

  Raw

  2 cup or 40g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  1 tbsp or 9g

• Italian dressing

  Salad dressing, commercial, regular

  4 tbsp or 59g

Directions

1. Heat a non-stick pan over medium heat and add olive oil. Cube the chicken breast and pan fry for about 5-7 minutes until fully cooked through to 165°F. Set aside to cool.
2. Chop the red cabbage and carrots and combine in a large bowl with arugula.
3. Top the salad mix with sunflower seeds and chicken breast.
4. Drizzle with dressing, toss to combine, and enjoy.