Arugula & Brussels Sprouts Chicken Salad

This simple salad is jam-packed with textures and flavors that makes every bite varied and satisfying.

Pine nuts are edible seeds that come from the cones of pine trees, making them labor-intensive to produce. Not surprisingly, they’re expensive to buy. But they’re also full of vitamins, minerals and antioxidants. They also  provide you with long-lasting energy boost

Prep Time
20 min
Cook Time
20 min
40 min


  • 1 tbsp lemon zest
  • 3/4 cup fresh lemon juice, divided
  • 2 tbsp avocado oil
  • 2 cloves garlic, minced
  • 4 tsp dried rosemary
  • 1½ tsp each sea salt and ground black pepper, divided
  • 4 5-oz boneless skinless chicken breasts
  • ½ cup extra-virgin olive oil
  • 2 tbsp raw honey
  • 8 cups loosely packed arugula
  • 8 cups shaved Brussels sprouts
  • 1 avocado, diced
  • ½ cup shredded Parmesan cheese
  • 1 cup pine nuts, toasted


1. In a sealable bag or dish, combine lemon zest, half of lemon juice, avocado oil, garlic, rosemary and
two-thirds of each salt and pepper. Add chicken and turn to coat with marinade. Seal container and refrigerate 1 to 2 hours.

2. Preheat oven to 450°F and line a baking sheet with parchment paper. Remove chicken from marinade and place on baking sheet; bake until cooked through, 25 minutes. Remove from oven and cut into slices.

3. Meanwhile, prepare vinaigrette:
In a bowl, whisk together remaining half of lemon juice, olive oil, honey
and remaining one-third of each salt and pepper.

4. To make 1 serving, toss together one-quarter of each arugula, Brussels sprouts and vinaigrette. Place in a bowl and top with one-quarter of chicken, avocado, Parmesan and pine nuts.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 889
  • Carbohydrate Content 35 g
  • Cholesterol Content 86 mg
  • Fat Content 67 g
  • Fiber Content 11 g
  • Protein Content 45 g
  • Saturated Fat Content 10 g
  • Sodium Content 697 mg
  • Sugar Content 16 g