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!
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Lemony Chicken Arugula Quinoa Salad
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 2
- Category: salad, chicken, meal prep
- Method: Tossed
- Cuisine: American
Description
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!
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:
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!
Keywords: Chicken salad with arugula, chicken arugula quinoa salad, chicken quinoa salad, lemon chicken salad with arugula, quinoa chicken salad
Wow. So good!
★★★★★
We loved this recipe. We made the dressing vegan style and served it with chicken for the meat eaters. Everyone loved it. You’re definitely teaching an old dog some new tricks!! Thank you.
★★★★★
Love it Ann. 😉
This was delicious! Great flavours and quick to prepare.
★★★★★
The creamy basil dressing makes this salad shine. This was the perfect easy supper for a hot, smoky evening. We used chickpeas and added some cherry tomatoes for a splash of color. Enjoyed the salad along with homemade sourdough bread.
Love your recipes Sylvia!
★★★★★
Thanks Leslie, glad you enjoyed this! 🙌
As usual, I loved this recipe so much! I’ll be using it for meal prep! Thank you Sylvia!
★★★★★
We’ve been making this recipe for abou a year. It’s been made so often, the sheet I put in my recipe binder is starting to show it’s wear! We leave out the chicken and avocado but add in radishes, carrots, and olives.
I love reading through the recipes and find so much inspiration, especially during this time of social distancing. Thanks to you, my husband and aren’t missing going out to eat so much!
★★★★★
Thanks so much Carole and so happy you are enjoying! 👏
Just made this! Due to Covid-19, having to deal with lack of the major ingredient (no basil); for the dressing, used parsley & cilantro from the garden. No scallions but used garlic chives. I know the taste is completely changed but it’s still delicious! Sylvia, all your recipes are divine!
Thanks for sharing your adjustments Sandy- glad you gave it a go with what you had. Perfect!
I love this recipe! I made it a handful of times this summer and plan to make it as a side tomorrow for Christmas Eve dinner. Thank you!
★★★★★
Loved this recipe, simple, quick and tasty. We all loved it. I added roasted pistachio nuts and as suggested baby spinach and rocket (arugula). Thank you! Jane (Ibiza, Spain)
★★★★★
Great salad, have made twice and just wonderful. The Basil dressing is fantastic, use on many other salads. Great find because I have bumper crop of basil in my garden. Thanks
★★★★★
Thanks James, so glad you like it!
Hey Sylvia,
Another great one! I made the dressing tonight and used sour cream. Lenny thought I used too much at 1/4 c. I also added some of those super sweet little baby tomatoes and they really complemented the tart of the lemon juice.
Cheers
★★★★
Love, love, love this recipe. Easy to make and bursting with fresh flavors.
★★★★★