2 Serves
20 Mins
In a blender, combine the olive oil, white vinegar, tarragon, mustard, shallot, agave nectar, salt, and black pepper. Blend until the dressing is smooth and emulsified.
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Vitamin E
22 mg / 15 mgVitamin K
402 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
440 µg / 400 µgCalcium
661 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
360 mg / 420 mgPhosphorus
925 mg / 1,250 mgPotassium
2678 mg / 4,700 mgSodium
1860 mg / 2,300 mgZinc
7 mg / 11 mgCopper
2 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
15 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Taste the dressing and adjust the seasoning with additional salt, pepper, or agave nectar if necessary.
In a large bowl, combine the mixed greens, arugula, and chopped tomato.
Top the greens with the cooked chicken breast and shaved carrots.
Sprinkle the sunflower seeds over the salad, drizzle with the prepared dressing, and serve immediately.
59
g7
g30
g
