Avocado, Tomato & Arugula Salad

I rarely have the chance to eat in our restaurant at work but when I do, I am NEVER disappointed. This past visit to JORY inspired me to try and recreate a lunch entree at home. It wasn't quite the same but it still turned out just as colorful and delicious!

Check out my Avocado, Tomato & Arugula Salad (topped with chicken).

As usual, I found several different citrus chicken marinades online and landed on one of my own (by combined ingredients until it had a good flavor). 

Chicken Marinade Ingredients
2 boneless, skinless chicken breasts
1/4 cup of olive oil
1/4 cup of white wine
1 tablespoon of brown sugar (white will work too)
juice from half a lemon
1 tablespoon fresh thyme
2 cloves of garlic, chopped
dash of salt and pepper 

Salad Stuff
1 cup of arugula
1 avocado, cubed
1 cup of sliced grape tomatoes (cherry tomatoes will work too)
2 tablespoons of toasted pine nuts
1/2 cup of cooked barley
2 tablespoons of your choice vinaigrette

Preparation 
Slice chicken breasts into small strips and set aside. Whisk all the marinade ingredients together and pour into a container with a lid. Add the chicken strips to the container and cover with the marinade. Seal container, refrigerate for at least three hours. I recommend marinating overnight if time allows. The flavor is so much better!

When chicken is ready, bake in the oven at 350 degrees like I did or you can grill it for some barbecue flavor. Mix all the salad ingredients in a bowl and toss with dressing. Top with your cooked chicken and voila!

The entree at JORY was prepared with Steelhead, farro and a house made dressing. So, you can see mine was slightly different, but still so fresh tasting!