Chicken Arugula Salad with Lemon Garlic Dressing

Why We Love This Recipe

• Fast and Flexible: It comes together quickly and works with rotisserie chicken or leftovers.
• Balanced and Filling: Protein, greens, and grains make it satisfying without feeling heavy.
• Great for Sharing: This salad looks right at home on a family table or buffet spread.
• Easy to Customize: Simple swaps make it suitable for various diets and preferences.

Key Ingredients

• Arugula: We use fresh baby arugula for its peppery bite, which balances the lemon dressing well.
• Chicken: Cooked chicken breast works best here, but rotisserie chicken saves time and adds convenience.
• Quinoa: This adds body and makes the salad more filling without overpowering the greens. Using hot quinoa can wilt the arugula too much. Let it cool first.
• Chickpeas: Chickpeas add protein and a mild, nutty flavor that complements the lemon dressing.
• Cucumber: Crisp cucumber keeps the salad fresh and adds crunch.
• Feta Cheese: Crumbled feta adds saltiness and creaminess without heaviness.
• Pistachios: These add a final layer of crunch and visual appeal.
• Lemon Garlic Dressing: Made with lemon juice, zest, olive oil, garlic, dill, oregano, salt, and black pepper for a clean, bright finish.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Feta: Swap for dairy-free cheese, or omit it entirely for a dairy-free version.
• Arugula: Swap with fresh baby spinach or romaine lettuce.
• Quinoa: Replace with farro or crispy rice.
• Flavor Add-ins: Add Calestravano olives and red onion.
• Presentation: Serve on a large platter instead of a bowl for entertaining.

How To Make Chicken Arugula Salad with Lemon Garlic Dressing

STEP ONE: Prepare the Quinoa

Cook the quinoa according to package directions, fluff with a fork, and allow it to cool slightly.

STEP TWO: Prepare the Dressing

Whisk the lemon juice, olive oil, garlic, fresh dill, oregano, salt, and black pepper directly in a large salad bowl.

STEP THREE: Prepare the Salad Base

Add arugula to the bowl, then layer in quinoa, chickpeas, cucumber, chicken, and feta cheese.

STEP FOUR: Toss and Finish

Gently toss until just combined and finish with crushed pistachios and extra feta and oregano if desired.

Storage

Store leftover chicken arugula salad in an airtight container in the refrigerator for up to two days. This salad does not freeze well. Reheating is not recommended, but chilled leftovers work great for lunch.

Chicken Arugula Salad FAQs

📖 Recipe

Chicken Arugula Salad with Lemon Garlic Dressing

Jami Powell

Chicken Arugula Salad is a Mediterranean-inspired salad that pairs fresh greens with lean protein and a citrus-forward dressing. Unlike creamy chicken salads, this version relies on olive oil and lemon juice for a lighter finish. Variations often include grains, cheese, or nuts for texture and balance.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

1x2x3x

Course Salad

Cuisine Mediterranean

Servings 4

Calories 457 kcal

Equipment

• ▢
  Medium saucepan with lid
• ▢
  Fine Mesh Strainer
• ▢
  Large Salad bowl
• ▢
  Garlic press
• ▢
  Salad tongs

Ingredients

  

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Quinoa

• ▢ ¾ cup dry quinoa rinsed
• ▢ 1½ cups water
• ▢ pinch of salt

Chicken Arugula Salad

• ▢ 5 ounces arugula about 6 packed cups
• ▢ 2 cups cooked chicken breast (from 2 medium breasts) cubed
• ▢ 1 15 ounce can chickpeas, drained and rinsed
• ▢ 1½ cups diced cucumber
• ▢ ¾ cup crumbled feta cheese plus more for garnish
• ▢ ¼ cup chopped pistachios for finishing

Lemon Garlic Dressing

• ▢ Juice of 1 lemon (zest optional) about 3-4 tablespoons
• ▢ ¼ cup extra-virgin olive oil
• ▢ 1 small garlic clove minced
• ▢ 3 to 4 tablespoons fresh dill finely chopped
• ▢ ½ teaspoon dried oregano plus more for topping.
• ▢ ¼ teaspoon kosher salt or to taste
• ▢ ¼ teaspoon black pepper

Instructions

 

• Add the quinoa and water to a saucepan and cook according to the package instructions. Drain, fluff with a fork, and let cool slightly before using.
• In the bottom of a large salad bowl, whisk together the lemon juice, olive oil, chopped fresh dill, minced garlic, salt, and black pepper.
• Add the arugula directly to the bowl with the dressing. Scatter the cooled quinoa over the greens, along with the chickpeas, cucumber, chicken, and feta.
• Toss gently until everything is just combined. Sprinkle the chopped pistachios over the top right before serving. Add more feta and oregano if desired.

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Notes

Cooking Notes:

Let the quinoa cool slightly before mixing so the greens stay fresh and crisp. Whisk the lemon garlic dressing directly in the bowl to coat everything evenly without overmixing. Toss gently and finish with pistachios just before serving for the best texture.

Tips for Best Results:

• Let cooked quinoa cool to room temperature before adding it to the salad so the arugula doesn't wilt.
• Whisk the dressing until fully emulsified before adding the greens for even flavor.
• Add the arugula after the dressing is mixed so it stays bright and lightly coated.
• Sprinkle pistachios on top at the end, so they stay crunchy instead of soft.

How to Know It’s Ready:

The salad is ready when the arugula looks lightly dressed but not weighed down, and all ingredients are evenly coated with visible texture from the nuts and cheese.

Nutrition

Calories: 457kcalCarbohydrates: 27gProtein: 27gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 73mgSodium: 570mgPotassium: 763mgFiber: 4gSugar: 2gVitamin A: 1083IUVitamin C: 9mgCalcium: 239mgIron: 3mg

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