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
Basil Dressing:
- 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
My teenage son had SECONDS on this salad!!! He said it was because the dressing was so amazing. Thank you for getting my kid his greens for the day!!!
Awesome Brandi!
Delicious!! Love all the textures and flavors. Made as directed except subbed Gardein chick’n and cooked quinoa in some vegetable broth. Will 100% make this again.
Perfect, love your adjustments here!
This is such a refreshing salad! I had a ton of kale from the market so we made it with that and added both chickpeas and shredded chicken. It was delicious! The oranges added a great flavor and the dressing will definitely be on repeat. Thanks for another wonderful recipe!
Thanks Lauren!
This recipe is amazing! I had it for three nights in a row! The dressing is magic — the combo of fresh basil and lemon just tastes like springtime. One night I added some cashew cream to it in order to extend the last bit I had, which made it nice and creamy. This will be a go-to recipe!
Happy you liked this Amy!
Hi Sylvia, thank you for another amazing recipe! This is a favorite in our house. We made it tonight with your “Best Grilled Chicken” and it was sooo good. Had some leftover quinoa and it was simple and fast, perfect for a hot summer night <3
Awesome Kirsten- glad you enjoyed this!
Incredible!! Really delicious and definitely a favourite. Prepared this for others who said it was amazing. Everything I have tried from this blog and been so tasty. Thank you for sharing your recipes.
Ps
Would it be possible to search for recipes based on highest rated?
Thanks so much! In the catagory tab on the recipe page, click on “most popular recipes” those are usually the highest rated!
i love this recipe! i’ve never had such a craveable salad before, we love making it during heatwaves since we don’t even have to turn the oven on. we just use quinoa that we made earlier and shoved in the fridge.
Thanks Jodie!
So tasty! Topped with toasted pepitas, orange slices, and more chopped scallions to serve.
Perfect Crismuna!
So yummy! As a girl in her 20s who grew up eating frozen pizza several nights a week (my parents were absolutely amazing, but very busy and did not love to cook), I never had anyone to model cooking for me. This recipe accompanied with the chicken and quinoa recipes were simple enough for me to do as a complete novice but still tasted so so good and full of flavor! I made this on a Monday for dinner, stored the components separately and was able have a healthy meal at the ready all week.
Love it, Erica- and so glad you are learning to cook healthy meals for yourself. It feels very satisfying, doesn’t it?
This was delicious and really didn’t take that long to make, even making the chicken according to her directions and the everyday quinoa. Yum!
thanks Mary! glad you liked this!
Just wondering if the nutritional breakdown are for two servings or one.
For one.
I made this yesterday for dinner, its amazing, Soooooooo much flavor, and freshness. I suggest making chicken and quinoa the day before so its cold so it doesn’t wilt the salad. A little putzy so worth it ,makes 2 good size portions. Does not keep well.
This was a wonderful meal. Light, delicious, and healthy. I discovered Sylvia’s website only two months ago and it’s the cooking website I always dreamed of. I don’t bother looking anywhere else now. The recipes are all excellent. And unlike many healthy-conscious recipes, they are not overly time consuming and fiddly.
This recipe was bright and cheerful.
So happy you enjoyed this Kimberly!
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.