Directions

1. Cook chicken breast on a grill, in the oven, or in a skillet on the stovetop until internal temperature reads 165°F. Cut into slices. This can be done in advance, and cooled chicken can be stored in the fridge in an air-tight container until ready to use.
2. Hard boil eggs. Let cool, then peel and cut into halves.
3. Rinse then prepare produce as directed above.
4. Build salad by laying 1 ½ cups of arugula, then top with chicken, eggs, green onion, cucumber, peppers, tomatoes, strawberries, and avocado.
5. Garnish with diced strawberries.