Chicken, Grape and Walnut Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Arugula

  Raw

  2 cup or 40g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Grapes

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

  1 ½ cup or 227g

• Radishes

  Raw

  4 small or 8g

• Cucumber

  With peel, raw

  2 cup slices or 208g

• Ranch dressing

  Salad dressing, commercial, regular

  3 tbsp or 45g

• Walnuts

  Nuts, english

  ¼ cup, chopped or 29g

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 on one side (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.