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
- 1/4 cup red onion, thinly sliced
- 1/4 cup toasted almonds
- 1/4 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.