Sometimes, salads can end up being belly bombs in disguise, and you’d never know any better. When put in the hands of a restaurant line cook, a harmless bowl of greens can turn into an unmitigated mash-up of dressing deluges, cheese flurries, and crouton catastrophes. That defeats the purpose of your seemingly healthier lunch or dinner option, doesn’t it?
NUTRITION: 500 calories, 24 g fat (3 g saturated), 660 mg sodium
Servings: 4
You will need:
12 oz cooked chicken
12 cups arugula (1 prewashed bag)
1⁄4 cup dried cranberries
1 avocado, pitted, peeled, and sliced
1⁄4 cup crumbled goat cheese
1⁄4 cup walnuts, roughly chopped
1⁄4 cup honey mustard vinaigrette
Salt and black pepper to taste
How to Make it
Combine the chicken, arugula, cranberries, avocado, goat cheese, walnuts, vinaigrette, salt, and pepper in a large bowl, using your hands or 2 forks to fully incorporate the dressing.
