Salad with Chicken, Arugula, Orange, and Avocado
Chicken thigh and avocado give this salad protein and useful fats, while arugula and pine nuts add bitterness, magnesium, and a deeper savory character. Orange brightens the plate and adds vitamin C, but because of the fruit share, this is better treated as a limited keto option. It is a convenient warm salad for one when you want something vivid without making the meal too heavy.
Pat chicken thigh (120 g) dry, season with salt (1 g) and black pepper (1 g), wrap it in parchment lightly brushed with olive oil (1 g), and cook it in the air fryer for 15 minutes at 180 C. Let it cool slightly, then slice it into pieces.
Peel orange (75 g) and remove the membranes, cut avocado (60 g) into large pieces, and wash and dry arugula (35 g).
For the dressing, whisk together olive oil (5 g), lemon (5 g), and Dijon mustard (5 g) until lightly emulsified.
Arrange the arugula on a plate, add the avocado, orange, and warm chicken on top, spoon over the dressing, season lightly if needed, and finish with pine nuts (5 g).
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