2 Tbsp Olive oil,
6 Oz skinless boneless chicken breast,
1/2 Tsp Ground coriander,
3 Tbsp Lemon juice,
4 Cup Baby Arugula,
4 Radishes, sliced
1/2 Red onions, sliced
Sea salt & pepper, to taste
- Season the chicken breast with ground coriander, sea salt, and pepper. Cook chicken in a hot medium-sized pan with grape seed oil until it’s cooked through. Set aside for later.
- Combine the oil, lemon juice, salt, and pepper in a large mixing bowl.
- Add the arugula, sliced radishes, and onion to the same bowl as the dressing; toss to mix all ingredients.
- Top salad with the chicken breast.
- Ready to serve!