Arugula Salad With Chicken And Avocado

• 4 6-ounce boneless, skinless chicken breasts
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon honey
• 2 bunches arugula, thick stems removed (about 6 cups)
• 1 avocado, sliced
• 1 bunch small radishes, thinly sliced
• Bread (optional)

1. Fill a medium saucepan halfway with water. Bring to a boil and add 1 tablespoon salt. Add the chicken, reduce heat to medium, and gently simmer until cooked through, 12 to 14 minutes. Transfer the chicken to a cutting board and let rest at least 5 minutes before slicing.
2. Meanwhile, in a small bowl, whisk together the oil, lime juice, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Divide the arugula among bowls and top with the chicken, avocado, and radishes. Drizzle with the vinaigrette. Serve with the bread (if using).

chicken breasts, extravirgin olive oil, lime juice, honey, bunches arugula, avocado, radishes, bread

Taken from www.myrecipes.com/recipe/arugula-salad-with-chicken-avocado (may not work)