Easy Chicken Lunch Salad Recipe with Lemon Dressing

Spinach and Arugula Salad with Chicken, Cucumbers, Radish, and Crispy Balsamic Beets

Ingredients:
• Boneless skinless chicken thighs, cut into strips
• Olive oil (for cooking chicken)
• Salt, black pepper, chicken seasoning (for seasoning chicken)
• Cucumber, julienned
• Radishes, julienned
• Baby spinach
• Baby arugula
• Micro arugula
• Sesame seeds
• Crispy balsamic beets

Dressing:
• Extra virgin olive oil
• Lemon juice
• Dijon mustard
• Honey
• Salt and lemon pepper to taste

Instructions:
1. Heat olive oil in a skillet over medium heat. Add the chicken strips and season with salt, pepper, and chicken seasoning. Cook until the chicken is fully cooked and golden brown. Set aside to cool slightly.
2. In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and lemon pepper until well combined.
3. In a large salad bowl or on a serving plate, combine the baby spinach, baby arugula, micro arugula, julienned cucumber, and julienned radish.
4. Drizzle the prepared dressing over the salad and toss gently to coat.
5. Top the salad with the cooked chicken strips, sesame seeds, and crispy balsamic beets.

Enjoy!

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