Go Back
–+ servings
A bowl of arugula with chicken, shredded parmesan cheese, walnuts, quinoa and onions. A cruet of dressing with crackers and walnuts in the background.
Print Recipe
No ratings yet

Lemon Arugula Salad with Chicken and Quinoa

Prep Time10 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: Arugula, Chicken, Lemon
Servings: 2
Calories: 530kcal

Ingredients

  • 4 cups arugula
  • 1 cup cooked quinoa
  • 6 oz roasted chicken
  • ¼ cup sliced red onions soaked in water for 10 minutes
  • ¼ cup chopped walnuts

Lemon Pepper Vinaigrette

  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp fresh lemon juice
  • ½ tsp lemon zest
  • ¼ tsp black pepper
  • ⅛ tsp kosher salt
  • 1 tsp honey

Instructions

Lemon Pepper Vinaigrette

  • Place the lemon juice, zest, olive oil, honey, salt, and pepper in a small mason jar. Seal and shake to combine. Alternatively, place all ingredients in a small bowl and whisk until well combined.

Assemble the Salad

  • Place the arugula in a large bowl. Add the roasted chicken, quinoa, red onions, Parmesan cheese, and chopped walnuts.
  • Drizzle the lemon pepper dressing over the top and toss to coat all the ingredients.

Nutrition

Calories: 530kcal | Carbohydrates: 37g | Protein: 31g | Fat: 29g | Saturated Fat: 3.5g | Cholesterol: 65mg | Sodium: 150mg | Potassium: 360mg | Fiber: 3g | Sugar: 7g | Vitamin C: 3mg | Calcium: 30mg | Iron: 3.4mg