by Sabra Ricci
Servings: 1
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 – 3 ounce organic boneless, skinless chicken breast
• 3 apricots, pitted and halved
• 1 cup baby arugula
• 1 cup mixed baby greens
• 1/4 cup shaved Maui onion
• 1 tablespoon fresh lime juice
• 1 tablespoon extra virgin olive oil
• sea salt and pepper to taste
Combine the first three ingredients in a ziploc bag and marinate overnight.
Grill the chicken breast until it’s fully cooked, about 5 minutes on each side. Grill the apricots until they have grill lines. Set aside to cool.
Combine the arugula, greens and onion in a large mixing bowl.
Roughly chop the apricot halves and add them to the bowl. Toss with the lime juice and olive oil. Arrange on a serving plate.
Slice the chicken breast on the diagonal in 1/2 inch pieces. Serve on top of the salad.
Per Serving (excluding unknown items): 426 Calories; 29g Fat (58.9% calories from fat); 24g Protein; 21g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol; 77mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 5 1/2 Fat.
