Chopped Moroccan Salad

Chicken, arugula, avocado, chickpeas and more combine for a tasty lunch meal or dinner side dish Per serving: 413 cal, 14 g fat (2 g sat), 47 g carbs, 289 mg sodium, 7 g fiber, 26 g protein From Women’s Health Magazine

• Ready In: 25 mins
• Serves: 2

Ingredients

• 3  cups arugula, chopped
• 1⁄4 avocado, diced
• 1  medium yellow tomatoes, diced
• 1⁄2 cucumber, diced
• 2  tablespoons red onions, chopped
• 1⁄4 cup golden raisin
• 1⁄2 cup chickpeas, rinsed and drained
• 1  skinless chicken breast, grilled and chopped (6 oz)
• 2  teaspoons sunflower seeds

• Dressing

• 1  tablespoon olive oil
• 1⁄2 teaspoon orange zest
• 2  tablespoons lime juice
• 1  tablespoon honey
• 1  teaspoon cinnamon
• 1⁄4 teaspoon cumin, ground

Directions

1. 1 Combine all dressing ingredients in a blender or food processor, or whisk together until smooth.
2. 2 In a large bowl, combine arugula, avocado, tomato, cucumber, onion, raisins, chickpeas, and chicken. Toss well with dressing.
3. 3 Top with sunflower seeds.