Pan-fried chicken breasts are tossed with arugula, farro, apple, and avocado in this satisfying salad featuring Marie's® Creamy Avocado Poblano dressing.

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Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
5 mins
total:
32 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

378 calories; protein 16g 32% DV; carbohydrates 26.1g 8% DV; fat 24.2g 37% DV; cholesterol 43.8mg 15% DV; sodium 311.4mg 13% DV. Full Nutrition
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