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–+ servings

Quinoa Arugula Salad with Chicken

Casey Rooney
This simple quinoa arugula salad is packed with flavors, textures and superfoods! It's topped with a sweet and tangy citrus vinaigrette. A perfect light lunch or dinner!
4.60 from 5 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Salad
Cuisine American
Servings 4
Calories 495 kcal

Ingredients
  

For the salad

  • 4 cups baby arugula, packed
  • 2 cups cooked chicken, cubed See Note 1
  • 1-2 cups quinoa, cooked
  • 1/4 cup candied walnuts See Note 2
  • 1 cup beets, diced cooked beets, See Note 3
  • 1/2 cup gorgonzola cheese, crumbled

For the dressing

  • 1/3 cup orange juice
  • 2 tsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 2 tbsp extra virgin olive oil
  • salt and pepper, to taste

Instructions
 

  • Whisk all dressing ingredients together. Taste, and season with salt and pepper if needed.
  • Add all other ingredients to a large salad bowl OR divide between 4 large salad plates.
  • Drizzle salad with dressing and toss. Season with salt and pepper and serve immediately.

Notes

Note 1: You can use leftover grilled chicken, rotisserie chicken OR cook your chicken in a pan with my foolproof method HERE. 
Note 2: Any nut works in this salad, really! I just love the sweetness of the candied nuts. I have used almonds and pistachios and they are both great!
Note 3: Many produce departments carry cooked beets. They are cooked, peeled and ready to eat! If you can't find those, canned beets work just fine, too.
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Nutrition

Calories: 495kcalCarbohydrates: 41gProtein: 34.3gFat: 22.7gSaturated Fat: 6.2gCholesterol: 74mgSodium: 380mgPotassium: 665mgFiber: 5.5gSugar: 10gIron: 4mg
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