This Arugula Chicken Salad is perfect for summer! Made with avocado, quinoa, and the most delicious basil dressing, it’s an easy, protein-packed salad full of fantastic flavor. Vegan-adaptable (sub chickpeas for chicken) and Gluten-free.
I’ve been all about salads lately, and this Arugula Chicken Salad is no exception! Honestly, I could eat this every day. During the warmer months, we’ve taken to eating salads for dinner. Somehow, eating a little lighter at night feels better- I know I sleep better. Additionally, salads are rich in fiber and very hydrating. Arugula is full of nutrients my body craves. The basil dressing can be made “creamy” or kept light and lean like a vinaigrette. Either way, I know you will love this!
Oh, and did I mention this is vegan-adaptable? I really love it with crispy chickpeas (roasted in the oven), grilled tofu, or crispy tofu. However, since I had some leftover Simple Baked Chicken from the last post, I’ve been using it in bowls and salads during the week, which my husband has been thoroughly enjoying. Such an easy way to meal prep!
Why You’ll Love This Arugula Chicken Salad
This salad is great for meal prepping! I prefer keeping the components separate, as you see above, then dressing and tossing before eating. That way, the arugula stays nice and fresh.
It’s very packable, perfect for lunches on the go.
Great for Entertaining! It’s elegant enough for having company, and yet totally doable. The components can all be made ahead. You could serve it with our grilled chicken for an elevated experience.
Ingredient Notes
The Basil Dressing is made with olive oil and a lemon juice base. You can keep it light and lean like a vinaigrette or stir in some sour cream (or yogurt or mayo) to give it a delicious creamy richness. I love this both ways. You can also blend in some cashews.
Storage
Store the basil dressing, chicken, and quinoa in airtight containers in the refrigerator for up to 4 days. Assemble and toss before serving.
Meal Prep It!
Make the basil dressing, Baked Chicken and this quinoa on Sunday, for mid-week meals. Having a couple of staples on hand makes it easy to whip something up quickly and easily.
More Favorite Entree Salads
- Chinese Chicken Salad
- Chipotle Grilled Chicken Salad with Corn, Peppers and Arugula
- Little Gem Salad with Dilly Ranch Dressing
- Classic Caesar Dressing with The Best Grilled Chicken
- Grilled Salmon Salad with Creamy Cilantro Lime Dressing
- Spinach Salad with Grilled Veggies & Herb Chicken
Arugula Chicken Salad | 60-sec Video
Arugula Chicken Salad with Quinoa and Basil Dressing
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4
- Category: salad, chicken, meal prep
- Method: Tossed
- Cuisine: American
- Diet: Diabetic
Description
This Arugula Chicken Salad is perfect for summer! Made with quinoa, avocado, and the most delicious basil dressing, it’s an easy, protein-packed salad, full of fantastic flavor. Vegan- adaptable (sub chickpeas for chicken) and Gluten-free.
Ingredients
- 16 ounces of baked chicken breast, grilled chicken breast, or leftover rotisserie chicken
- 2 cups cooked quinoa
- 3-4 ounces of arugula
- 1 large avocado, sliced
- 2 green onions, sliced
- optional additions: oranges, sunflower sprouts, hemp seeds, any nut or seed
- 1 cup basil (packed down tight)
- 1 fat garlic clove
- 1 tablespoon shallot (or sub another garlic clove)
- zest from one medium lemon
- 1-2 tablespoons fresh lemon juice; start with one and add more to taste.
- 1/3 cup olive oil
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon cracked pepper
- Optional: 1/8- 1/4 cup mayo or sour cream (optional) or sub plain yogurt, vegan mayo, vegan sour cream or cashew cream. Adjust salt and lemon after adding.
Instructions
- Bake the chicken, grill the chicken, or use leftover rotisserie chicken.
- Cook the quinoa. Follow directions here for basic quinoa.
- Make the Basil Dressing: Place basil, garlic, shallot, lemon zest and juice, salt, and pepper in a mini blender or food processor, and blend. Place in a bowl or jar and whisk in some mayo or sour cream if you want it more creamy (adjusting salt as needed). This will keep 4 days in the fridge.
- Assemble salad. (You can keep all components separate if meal prepping) Toss arugula with quinoa, scallions, and dressing to coat lightly. Divide among bowls. Add chicken and avocado and any nuts or seeds that you like.
- Spoon a little more dressing over the chicken and season the avocado with salt and pepper. Enjoy!
Notes
Leftovers can be stored separately for up to 4 days.
To make crispy chickpeas, drain two cans of chickpeas, pat them dry, toss with olive oil to coat, and season with salt and pepper to taste. Roast on a parchment-lined sheet pan at 425°F in the oven for 25 minutes, or until crispy. Season with additional spices if you like- smoked paprika, taco seasoning, granulated garlic.
Nutrition
- Serving Size: ¼ serving (4 ounces chicken breast)
- Calories: 520
- Sugar: 2 g
- Sodium: 349.7 mg
- Fat: 29 g
- Saturated Fat: 4.6 g
- Carbohydrates: 33.5 g
- Fiber: 6.6 g
- Protein: 33.4 g
- Cholesterol: 82.7 mg
Delicious! 3 recipes in one – I followed the instructions for perfect quinoa and baked chicken breasts too – everything turned out great. The chicken recipe is especially easy and has been a game changer for me. Thank you!
Great to hear, so happy you enjoyed!
I made a detailed comment without a star rating. It’s a 5 for me!!
Thanks Denise!
I am a retired food scientist who works at a winery on week-ends in Napa. Hence, I’m always talking about food and wine and promoting Feasting at Home! Hi Sylvia!! I modified the dressing due to ingredients not on hand. I added half a ripe avocado and used greek yogurt instead of mayo. I did not have basil so I used parsley and a hint of cilantro. I made enough for 2 people 2 dinners. The second night I added anchovy to the dressing because it’s my “secret” ingredient. Also used farro instead of quinoa. Yum! Now I have a new salad for dinners. Note: the viscosity was a bit thick. I added a tiny bit of H20.
Love how you adapted! All sounds delicious. 🙂
Made this tonight and OH MY! Delicious. Added some tomatoes for color and contrast. Will definitely make again.
So happy you enjoyed this Cheryl!
This recipe is so good and a fast , healthy way to use up leftover chicken. Definitely will be making this on repeat!
Glad you enjoyed this Lindsay!
This has become our “go to” salad. Delicious.
So glad you are enjoying!!
I make a lot of salads and have to admit that this one surprised me. It’s exactly the right balance of flavor and textures, just lovely. I didn’t have leftovers to start so I had to let my quinoa cool before adding it to the arugula with dressing, but I loved it just a bit warm. I also used a stick blender to make the dressing, adding a small dollop (less than a Tbs, more than a tsp) of mayonaise to help it emulsify and it was a bit difficult to get the garlic to blend in, next time I would crush it first or use a food processor as instructed. My processor is just very large for such a small amount of dressing. Incidentally, I was worried I didn’t have enough dressing but served this for three people for dinner and still had enough leftover for a fourth serving at lunch.
Great to hear Joan!