Green Chicken Salad

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

Prep Time:
15 mins
Cook Time:
12 mins
Additional Time:
5 mins
Total Time:
32 mins
4 servings


  • ½ cup Marie's® Creamy Avocado Poblano dressing

  • 2 chicken breasts

  • Salt and pepper

  • 2 tablespoons olive oil

  • 5 cups arugula

  • 1 cup cooked farro

  • 1 cucumber, shaved

  • 1 Granny Smith apple, thinly sliced

  • 1 shallot, thinly sliced

  • 1 avocado, diced


  1. 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.

  2. 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
Vitamin C 14mg 68%
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.

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