Packed with lots of greens this is perfect for lunch or a light dinner.


  • 1 roast chicken breast
  • 3 tablespoons pesto
  • 6 cherry tomatoes
  • 1 cucumber
  • ½ cup walnuts (optional)
  • 3 cups arugula
  • ¼ avocado, chopped


  • Slice chicken breast or chop into cubes.
  • Place chicken in an airtight container topped with pesto.
  • Place tomatoes, cucumbers, and walnuts in the bottom of a bowl or salad container and top with arugula.
  • Place avocado in a small airtight container

At work (if taking for lunch) or when you get home

  • Add pesto chicken and avocado to your salad container
  • Dress salad with a lemon wedge and rosemary oil. Shake or toss to combine.

To print this recipe click here: Roasted Chicken & Pesto Salad

Futhermore Editors, Equinox 7/17