NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Canned Cannellini Beans, rinsed and drained

2 cups Fresh Arugula

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Red Onion, minced

1/2 tsp Dried Oregano

Salt and Black Pepper to taste

PREPARATION

• 1

  Season the chicken breast with a pinch of salt, black pepper, and a dash of dried oregano.

• 2

  Grill the chicken over medium-high heat for 5-7 minutes per side or until the internal temperature reaches 165°F.

• 3

  While the chicken is grilling, whisk together the extra virgin olive oil, lemon juice, minced red onion, and the remaining dried oregano in a small bowl to create the dressing.

• 4

  In a large salad bowl, combine the arugula, rinsed cannellini beans, cherry tomatoes, and cucumber.

• 5

  Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.

• 6

  Add the sliced chicken to the salad bowl and drizzle the lemon-oregano dressing over the top.

• 7

  Toss gently to combine and serve immediately.