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
Units
- 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