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!
- 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:
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.
Keywords: Chicken salad with arugula, chicken arugula quinoa salad, chicken quinoa salad, lemon chicken salad with arugula, quinoa chicken salad