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Shells' Warm Chicken Salad

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“Shells posted this recipe at FibroTalk; the missing amount for extra virgin olive oil is 1 tablespoon (I couldn't get it to display when I entered the recipe).”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix mustard, garlic, and lime juice in a medium bowl.
  2. Add chicken, coat thoroughly, cover and refrigerate for 30 minutes.
  3. 10 minutes before chicken is ready to come out of the refrigerator, prepare snow peas, arugula, tomatoes, avocado, basil, and onion. Place in a large salad bowl.
  4. Grill chicken, remove from heat, and let rest for 5 minutes.
  5. While chicken is resting, add oil and balsamic vinegar to salad bowl and gently toss.
  6. Arrange salad on serving plates, then top with chicken and serve immediately.

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