Arugula Salad with Baked Chicken and Yogurt Vinaigrette Recipe | Yummly
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Arugula Salad with Baked Chicken and Yogurt Vinaigrette

BROOKEBALLARD
11Ingredients
40Minutes
200Calories
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Ingredients

US|METRIC
4 SERVINGS
  • baby arugula (fresh)
  • broccoli (fresh raw)
  • 1/2 cup lentils
  • 1/4 cup sliced mushrooms
  • strawberries (a couple of sliced)
  • crumbs (feta cheese)
  • 1 chicken breasts
  • seasoning (choice for chicken)
  • 1 teaspoon coconut oil
  • 1 teaspoon olive oil
  • 1 tablespoon olive oil
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    Directions

    1. Preheat oven to 350F. Coat chicken with a little olive oil and season your chicken breast with seasoning. Bake for 25-30mins.
    2. Boil lentils in 2cups of water for about 15-20mins
    3. Sauté the mushrooms in coconut oil until lightly browned.
    4. Mix all salad ingredients.
    5. Mix the dressing ingredients very well in a bowl and top it on your salad. Slice chicken and add to salad. Enjoy!

    NutritionView More

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    200Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories200Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol20mg7%
    Sodium50mg2%
    Potassium540mg15%
    Protein14g27%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber9g36%
    Sugars4g8%
    Vitamin A10%
    Vitamin C70%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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