Ingredients
4 c. arugula (about 2.5 ounces)
1 mango
1 red pepper
1 tbsp. extra-virgin olive oil
1/2 tsp. balsamic vinegar
Sea salt
2 tsp. honey
1 tsp. Dijon mustard
1 boneless chicken breast (about 4 ounces)
1/4 c. slivered almonds
Preparation
Step 1In a large bowl, combine arugula, mango, and red pepper. In another, smaller bowl, whisk together olive oil, vinegar, and a pinch of salt. Set aside.Step 2In a shallow, wide bowl, stir together honey and mustard. Add chicken and toss to evenly coat.Step 3Grill chicken over medium-high heat (or cook in a skillet with 2 teaspoon olive oil) until golden brown, 8 to 10 minutes, turning once halfway through. When done, chicken should register about 165 degrees on a meat thermometer, and juices should run clear when pierced with a knife. Transfer to a cutting board and let sit 5 to 7 minutes.Step 4Slice chicken into 1-inch-long pieces. Add to salad; toss to combine. Add balsamic vinaigrette and almonds; toss again before serving.
