- 2 cups arugula
- 1 avocado
- 1 chicken breast cooked and chopped
- 1 cup mushrooms
- 1 small onion
- 2 tbsp olive oil
In a large pan over medium heat add olive oil, onions and mushrooms and sauté until onions are soft and translucent.
Add the precooked chicken into the pan and stir until chicken is heated throughout.
In a serving bowl add the arugula and then top with the chicken mushroom mixture from the pan.
Separately, cut the avocado in half and remove stone. Enjoy.
My notes on this recipe:
This is a simple and delicious salad. I love having the avocado on the side but I’m sure it would be great in the salad as well.