Lemony Chicken Arugula Quinoa Salad

Lemony Chicken Arugula Quinoa Salad with Avocado and Creamy Basil Dressing- an easy low-carb salad, high in protein and full of amazing flavor! Sub chickpeas for the Chicken! Vegan adaptable! 

I’ve been all about salads lately and this one is no exception. I think I could eat this every day! The lemony basil dressing can be made “creamy” or kept light and lean, and either way this Chicken Arugula Quinoa Salad is a winner.

Oh, and did I mention this is vegan adaptable? I really love it with crispy chickpeas (roasted in the oven) or crispy tofu. But since I happened to have 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 totally loving. Such an easy way to meal prep!

This salad is very packable, perfect for lunches on the go. I prefer keeping the components separate like you see above, then dressing and tossing before eating. That way the arugula stays nice and fresh.

Lately we’ve taken to eating salads for dinner. Somehow eating a little lighter at night feels better- I know I sleep better!

The Lemony Basil Dressing is made with an olive-oil and lemon base. You can keep it this way, light and lean, or stir in some sour cream ( or yogurt)  to give it a delicious creamy richness. I love this both ways.

Just wanted to share an easy way to meal prep and incorporate both the Simple Baked Chicken and the Everyday Quinoa during the busy workweek for mid-week meals. Have a couple staples on hand like this makes it very easy to whip something up quickly and easily.

Hope you enjoy this Lemony Chicken Arugula Quinoa Salad! Let me know what you think below- and how you adapt, and especially if you are vegan!

Lemony Chicken Arugula Quinoa Salad

★★★★★

4.7 from 3 reviews

Lemony Chicken Arugula Quinoa Salad with Avocado and Creamy Basil Dressing- an easy high protein salad that is full of amazing flavor! Sub Chickpeas for the Chicken, VEGAN ADAPTABLE!

• Author: Sylvia Fountaine
• Prep Time: 20
• Total Time: 20
• Yield: 2 1x
• Category: salad, chicken, meal prep
• Method: Tossed
• Cuisine: American

Scale 1x2x3x

Ingredients

• 8 ounces baked Chicken breast ( or one can chickpeas, drained)
• 2 extra large handfuls baby arugula
• 1 ½ – 2 cups cooked quinoa
• 1 avocado, sliced
• 1–2 scallions, sliced
• optional additions: scallions, oranges, sunflower sprouts, hemp seeds, any nut or seed

Creamy Basil Dressing:

• 1/2 cup basil ( packed down tight, about 1 ounce)
• 2 fat garlic cloves
• zest from one medium lemon
• 2 tablespoons fresh lemon juice
• 1/3 cup olive oil
• ½ teaspoon salt, more to taste
• ¼ teaspoon cracked pepper
• ⅛– ¼ cup sour cream (optional) or plain yogurt or vegan sour cream!

Instructions

Make Dressing:

Place basil, garlic and lemon zest and a food processor and pulse until finely chopped. Pour in  olive oil, lemon juice, salt and pepper and pulse to combine ( don’t make it too smooth).  Place in a bowl or jar and whisk in some sour cream if you want it creamy ( adjusting salt as needed). This will keep 4 days in the fridge.

Assemble salad. You can keep all components separate if packing to take to work.

Or toss arugula with quinoa and scallions and some dressing to lightly coat. Divide among two 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!

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