Arugula Chicken Salad with Quinoa and Basil Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A protein-packed salad with grilled chicken, quinoa, avocado, and arugula dressed with a fresh basil vinaigrette. This colorful summer salad is full of fantastic flavor and easily adaptable.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- ½ teaspoon salt, more to taste
- ¼ teaspoon cracked pepper
- Optional: ⅛- ¼ cup mayo or sour cream (optional) or sub plain yogurt, vegan mayo, vegan sour cream or cashew cream. Adjust salt and lemon after adding.
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 393mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 836mg
- Calcium
- 96mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 393MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.