Arugula Chicken Salad

1 Servings 10 min Cook

Macros/Serving: 520 Calories


1 Tbsp Olive Oil
3/4 Cup chopped Carrots
1/2 Cup, chopped Red Cabbage
1 Cup Arugula
2 Breast, bone and skin removed Chicken Breast
2 Tbsp Italian Dressing
0 Grams Sunflower Seed Kernels


Cube the chicken breast, then pan fry the cubed chicken in a non-stick pan with olive oil. Set aside and allow it to cool.

Chop red cabbage and carrots.

Add arugula, carrots, and cabbage to a large salad bowl.

Top salad with sunflower seeds (about 2 teaspoons worth) and cooled chicken.

Add your favorite dressing and enjoy. (source:

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