Lunch

Grilled Chicken and Arugula Salad with Cashews

NativePath TeamOctober 14, 2018

Ingredients

2 Grilled cooked chicken breasts sliced

  • 3 Cups Arugula
  • 1 Cup baby spinach
  • 1/2 Cup raw cashews
  • 1/2 Cup cherry tomatoes


Dressing

  • Juice of one lime
  • Juice of one lemon
  • 1/8 Cup Olive Oil
  • 1 Tbsp. Apple Cider Vinegar
  • Salt and pepper to taste


Directions


  1. Arrange arugula, spinach, chicken, cashews and cherry tomatoes on a 2 plates.
  2. In small bowl, whisk dressing mixture.
  3. Drizzle dressing over both salads and serve immediately.
  4. In a separate bowl, whisk lemon and lime juice with olive oil. Add salt and pepper


Serves 2

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Medical Disclaimer

This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.

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