Chicken Arugula Salad with Lemon Garlic Dressing

Chicken arugula salad in a wide bowl next to linen and bowl of pistachios.

5 from 1 vote

Chicken Arugula Salad with Lemon Garlic Dressing

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.

Prep Time20

Cook Time15

Total Time35

Course: Salad

Cuisine: Mediterranean

Servings:

Calories: 457kcal

Author: Jami Powell

Equipment

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

Ingredients

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.

Video

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