Arugula Chicken Salad with Quinoa and Basil Dressing Recipe
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 and gluten-free.
How to Make the Best Arugula Chicken Salad with Quinoa and Basil Dressing
This arugula chicken salad with quinoa is a fresh, satisfying meal that’s perfect for warm weather dining. The combination of peppery arugula, protein-rich quinoa, and tender chicken creates a well-balanced dish that’s as nutritious as it is delicious. The creamy avocado adds richness while the vibrant basil dressing ties everything together with bright, herbaceous notes.
What makes this salad truly special is the homemade basil dressing. Fresh basil, garlic, lemon, and olive oil blend into a beautifully green, aromatic sauce that elevates simple ingredients into something extraordinary. You can make it creamy by adding a touch of mayo or sour cream, or keep it light and dairy-free for a vegan-friendly option.
This recipe is incredibly versatile and perfect for meal prep. Keep the components separate and assemble fresh bowls throughout the week for quick, healthy lunches. Feel free to customize with your favorite add-ins like oranges for sweetness, hemp seeds for extra nutrition, or sunflower sprouts for crunch.
Arugula Chicken Salad with Quinoa and Basil Dressing
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 and gluten-free.
Ingredients
Salad
Basil Dressing
Instructions
Prepare Components
- Bake the chicken, grill the chicken, or use leftover rotisserie chicken.
- Cook quinoa according to package directions.
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 the Salad
- 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
- You can keep all components separate if meal prepping.
- For a vegan version, substitute chickpeas for the chicken.
- The basil dressing will keep for up to 4 days in the refrigerator.
