This Arugula Chicken Salad is a perfect balance of fresh, vibrant flavors and hearty, satisfying ingredients. The peppery bite of arugula pairs beautifully with tender chicken, sweet cherry tomatoes, and creamy feta cheese. It is tossed with a tangy lemon-olive oil dressing and topped with crunchy toasted almonds.
This salad is light yet fulfilling—ideal for a quick lunch, or a healthy dinner. With every bite, you'll enjoy a delicious combination of textures and flavors that prove healthy eating can be both nourishing and exciting.
For more full meal salad recipes try my Tuna quinoa, chicken shawarma, or fava beans salad.
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Why You'll Love This Recipe
- Light Yet Satisfying – Packed with protein from the chicken and healthy fats from almonds, this salad keeps you full without feeling heavy.
- Fresh & Flavorful – The peppery arugula, juicy cherry tomatoes, and zesty lemon-olive oil dressing create a bright, refreshing taste in every bite.
- Quick & Easy – Ready in under 15 minutes, making it perfect for busy days when you need a healthy meal fast.
- Customizable – Easily swap ingredients to fit your taste—add goat cheese for creaminess, or quinoa for extra heartiness.
- Perfect for Any Occasion – Whether it’s a light lunch, a wholesome dinner, or a side dish for entertaining, this salad is always a hit!
Equipment
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- Cutting Board - For chopping.
- Knife - For slicing and chopping salad ingredients.
- Large Bowl - For mixing and serving all salad ingredients.
Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Arugula - A leafy green with a peppery, slightly bitter flavor, commonly used in salads and sandwiches.
- Cherry Tomato - They're sweet and juicy, and they pair well with this salad, but you can use any other type of tomato.
- Red Onions - I like to use red onions in this recipe, they pair well with the rest of the ingredients.
- Baked Chicken - Previously baked chicken seasoned with spices, you can find full instructions here.
- Feta Cheese - This is a tangy, salty, and crumbly white cheese.
- Toasted Almonds - They enhance this salad with their nutty flavor and add a crunchy texture to the salad.
- Fresh Lemon Juice - Fresh lemon juice is highly recommended to use for dressing.
- Extra Virgin Olive oil - Good quality extra virgin olive oil makes a big difference in the taste.
- Sea Salt - I like to use sea salt.
Instructions
Step 1 | Halve the cherry tomatoes and cut the onions into wedges.
Step 2 | Place all ingredients in a bowl.
Step 3 | In a small bowl, whisk together olive oil, lemon juice, and salt, until emulsified.
Step 4 | Drizzle the dressing over the salad.
Step 4 | Toss gently to coat all the ingredients evenly.
Variations and Substitutions
- Mix in baby spinach, kale, or butter lettuce for variety.
- Add a scoop of cooked quinoa or farro for extra heartiness.
- Use rotisserie or grilled chicken.
- For vegan options use black beans or chickpeas.
- Swap the lemon-olive oil dressing for a balsamic vinaigrette or honey mustard dressing.
- Use goat cheese, or shredded mozzarella instead of feta. Try vegan cheese for a dairy-free version.
- Swap almonds for pecans, walnuts, or sunflower seeds.
Storage and Pro Tips
- Don't pour all the dressing at once; instead, add it gradually and adjust to taste.
- To prevent sogginess, store the salad components separately and mix just before serving.
- Store the greens, chicken, and toppings in an airtight container in the fridge for up to 2 days. Keep the dressing in a separate jar for freshness.
- Use fresh arugula.
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More Delicious Salads
Arugula Chicken Salad
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 2 1x
- Category: Lunch/Dinner
- Diet: Low Calorie
Description
This Arugula Chicken Salad is a perfect balance of fresh, vibrant flavors and hearty, satisfying ingredients. The peppery bite of arugula pairs beautifully with tender chicken, sweet cherry tomatoes, and creamy feta cheese. It is tossed with a tangy lemon-olive oil dressing and topped with crunchy toasted almonds.
Ingredients
- 4 cups arugula, washed and dried
- 2 breast baked chicken, sliced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup toasted almonds
- ¼ cup feta cheese
For the Dressing
- 5 tablespoons olive oil
- 2-3 juice of fresh lemon
- Salt, to taste
Instructions
-
Prepare the Salad:
- Arrange the arugula on a large serving platter or bowl.
- Add the cooked chicken breast, cherry tomatoes, red onion, feta cheese, and toasted almonds.
-
Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, and salt, until emulsified.
-
Assemble and Serve:
- Drizzle the dressing over the salad.
- Toss gently to coat all the ingredients evenly.
-
Serve immediately and enjoy!
Notes
- Don't pour all the dressing at once; instead, add it gradually and adjust to taste.
- To prevent sogginess, store the salad components separately and mix just before serving.
- Store the greens, chicken, and toppings in an airtight container in the fridge for up to 2 days. Keep the dressing in a separate jar for freshness.
- Use fresh arugula.
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