White Bean & Chick'n Arugula Spring Salad

Recipe:

White Bean & Chick'n Arugula Spring Salad

Serves: 2 people
Prep Time: 20 min
Cooking: 10 min
Recipe By: Annie Kimmelman

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Ingredients

For the salad:

  • 4 cups arugula

  • 1 package Abbot’s Butcher Chopped Chick’n

  • 1 shallot, sliced

  • 1 avocado, diced

  • 1/2 - 1 can white beans

  • Handful of sprouts

  • 1/4 cup sliced or slivered almonds

For the lemony vinaigrette:

  • 1/4 cup olive oil

  • Juice of 2 lemons

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 3 garlic cloves, minced

  • 1 teaspoon Dijon mustard

  • 1/2 tablespoon maple syrup

Description

This salad works as a hearty side or a light but satisfying main. The Chopped Chick’n and white beans add both protein and satiety while the lemon vinaigrette and peppery arugula will keep you coming back for more. Bookmark this recipe—it’s that good.

Method

  1. Add all vinaigrette ingredients together in a bowl and whisk until well combined. Keep leftovers in the fridge for up to one week.

  2. Prepare the Chopped Chick’n according to package instructions.

  3. Divide all remaining ingredients between 2 bowls starting with the arugula topped with sliced shallots, avocado, Chick’n, white beans, sprouts, and almonds. Drizzle with the vinaigrette.

Chick'nAbbots Butcherwhole30, 20 Minute Chef, Healthy & Nourishing