Chicken, Grape and Walnut Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Arugula

  Raw

  1 cup or 20g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Grapes

  Red or green, raw (european type, such as thompson seedless)

  ¾ cup or 113g

• Radishes

  Raw

  2 small or 4g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Ranch dressing

  Salad dressing, reduced fat

  1 ½ tbsp or 23g

• Walnuts

  Nuts, black, dried

  1 ½ tbsp or 12g

Directions

1. Season the chicken breast with salt and pepper.
2. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts). Flip and cook the other side until browned and the internal temperature reaches 165°F.
3. Transfer the chicken to a cutting board and let it rest for five minutes before slicing.
4. Arrange arugula and romaine lettuce on a plate. Top with sliced chicken, halved grapes, sliced radishes, and cucumber.
5. Drizzle with ranch dressing, sprinkle with chopped walnuts, and serve.