Ingredients
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½ cup Marie's® Creamy Avocado Poblano dressing
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2 chicken breasts
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Salt and pepper
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2 tablespoons olive oil
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5 cups arugula
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1 cup cooked farro
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1 cucumber, shaved
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1 Granny Smith apple, thinly sliced
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1 shallot, thinly sliced
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1 avocado, diced
Directions
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Season chicken breasts with salt and pepper. Add olive oil to a large pan and cook chicken on medium heat for approximately 12 minutes, about 6 minutes per side. Let chicken rest for 5 minutes before plating.
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Using a large platter or bowl, create a bed of arugula. Sprinkle farro and the shaved cucumber, sliced apple, and sliced shallot over arugula. Place chicken breasts, whole or cut into pieces, on top. Garnish with slices of avocado. Evenly drizzle the salad with Marie's Creamy Avocado Poblano dressing.
Nutrition Facts (per serving)
378 | Calories |
24g | Fat |
26g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 378 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 4g | 20% |
Cholesterol 44mg | 15% |
Sodium 311mg | 14% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 6g | 21% |
Total Sugars 7g | |
Protein 16g | 32% |
Vitamin C 14mg | 15% |
Calcium 70mg | 5% |
Iron 2mg | 8% |
Potassium 620mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.