In addition to the rich nutritional value of the dark, leafy greens, it gets a boost of vitamin C from mango and red pepper. Sliced almonds and boneless chicken breast add protein. So your dinner won't be boring for sure!
4 cups arugula (about 2.5 ounces)
1 mango, peeled and sliced into 1-inch-long pieces
1 red pepper, trimmed, seeded, and sliced into 1-inch-long pieces
1 Tbsp. extra-virgin olive oil
1/2 tsp. balsamic vinegar
2 tsp. honey
1 tsp. Dijon mustard
1 boneless chicken breast (about 4 ounces)
1/4 cup slivered almonds
In a large bowl, combine arugula, mango, and red pepper. In another, smaller bowl, whisk together olive oil, vinegar, and a pinch of salt. Set aside.
In a shallow, wide bowl, stir together honey and mustard. Add chicken and toss to evenly coat.
Grill chicken over medium-high heat (or cook in a skillet with 2 tsp. olive oil) until golden brown, 8 to 10 minutes, turning once halfway through. When done, chicken should register about 165° on a meat thermometer, and juices should run clear when pierced with a knife. Transfer to a cutting board and let sit 5 to 7 minutes.
Slice chicken into 1-inch-long pieces. Add to salad; toss to combine. Add balsamic vinaigrette and almonds; toss again before serving.