Looking for a fresh and nutritious meal that’s as easy to make as it is delicious? Dive into this vibrant Chicken Arugula Quinoa Salad, where tender chicken meets peppery arugula and fluffy quinoa in a delightful medley of flavors! Perfect for a quick lunch or a light dinner, this recipe is not only packed with protein and greens but also brimming with Mediterranean flair. With just a handful of ingredients and 30 minutes of your time, you can whip up a dish that will impress your family and friends. Ready to elevate your salad game? Let’s get started!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cooked quinoa
- 2 cooked chicken breasts, shredded
- 4 cups arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Cook quinoa according to package instructions: Rinse quinoa thoroughly in a fine-mesh strainer. Combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, prepare the chicken. If using pre-cooked chicken, shred it using two forks. If cooking from raw, season chicken breasts with salt and pepper, then grill or bake at 375°F for 20-25 minutes until internal temperature reaches 165°F.
- Allow cooked quinoa to cool to room temperature by spreading it on a large plate or shallow bowl. This prevents wilting the arugula when mixing.
- Wash and dry arugula thoroughly. Halve the cherry tomatoes and crumble the feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing. Taste and adjust seasoning as needed.
- In a large mixing bowl, combine cooled quinoa, shredded chicken, arugula, cherry tomatoes, and feta cheese.
- Drizzle the prepared dressing over the salad and gently toss to ensure all ingredients are evenly coated.
- Serve immediately at room temperature or slightly chilled. Can be garnished with additional fresh cracked black pepper or a sprinkle of extra feta if desired.
Tips
- Perfectly Cooked Quinoa: Rinse your quinoa well before cooking to remove any bitterness. Use a ratio of 1 cup quinoa to 2 cups water for fluffy results.
- Flavorful Chicken: If you’re using raw chicken, marinate it in olive oil, lemon juice, and your favorite herbs for extra flavor before cooking.
- Cool Quinoa: Allow the cooked quinoa to cool completely before mixing it with the arugula to prevent wilting. Spreading it out on a plate helps it cool faster.
- Fresh Ingredients: Use fresh arugula and ripe cherry tomatoes for the best taste. You can also add other seasonal veggies like cucumbers or bell peppers for extra crunch.
- Customize Your Dressing: Feel free to tweak the dressing to your liking. Add minced garlic or a splash of balsamic vinegar for a different flavor profile.
- Serving Suggestions: This salad can be served immediately or made in advance. It keeps well in the refrigerator for a day, making it a great option for meal prep!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 85mg
