This vibrant salad is the perfect blend of protein and veggies, making it a light yet satisfying option for dinner tonight!

1

Start by cooking the chicken breasts. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 10-12 minutes on each side, or until fully cooked and golden brown. Remove from heat and let them cool slightly.

2

While the chicken is cooking, prepare the vegetables. Slice the bell peppers and red onion into thin strips.

3

In a large bowl, combine the sliced bell peppers, red onion, and arugula.

4

Once the chicken has cooled, slice it into strips and add it to the bowl with the vegetables.

5

In a small bowl, whisk together the remaining olive oil and balsamic vinegar to make the dressing. Pour over the salad and toss gently to combine all ingredients.

6

Finally, grate the parmesan cheese over the top of the salad for added flavor. Serve immediately.

4

• Add sliced avocado for creaminess and healthy fats.
• Incorporate different colored bell peppers for a more visually appealing dish.
• Top with toasted nuts like pine nuts or walnuts for an extra crunch.

• Make sure to let the chicken rest before slicing to keep it juicy.
• Feel free to marinate the chicken in olive oil, garlic, and herbs for extra flavor.
• Opt for fresh produce to enhance the salad's freshness.

• fat: 20g
• fiber: 3g
• protein: 30g
• calories: 350
• carbohydrates: 15g

This salad is packed with protein from the chicken and a variety of vitamins from the colorful vegetables, making it a great choice for a balanced meal.

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