Chicken and Avocado Salad with Arugula and Pine Nuts

Step 1

Season the 2 chicken breasts with 0.25 tsp salt and a few grinds of black pepper. Heat 1 tbsp olive oil in a skillet over medium-high until shimmering, about 2 minutes.

Step 2

Cook the chicken until golden brown and cooked through, 6-7 minutes per side. Transfer to a plate and let rest for 5 minutes, then slice into strips.

Step 3

Toast the 0.25 cup pine nuts in a dry skillet over medium heat, shaking often, until fragrant and lightly golden, about 3 minutes. Remove immediately to a plate.

Step 4

In a small bowl, whisk the remaining 2 tbsp olive oil, 2 tbsp lemon juice, and 0.25 tsp salt. Peel the orange and cut into segments, removing any white pith.

Step 5

In a large bowl, toss the 5 cups arugula with the dressing. Add the sliced chicken, orange segments, and diced avocado, and gently toss to combine.

Step 6

Sprinkle the toasted pine nuts over the salad and serve immediately.