Lemony Chicken Arugula Quinoa Salad

Lemony Chicken Arugula Quinoa Salad


Lemony Chicken Arugula Quinoa Salad with Avocado and Creamy Basil Dressing- an easy low-carb salad, high in protein and full of amazing flavor! Sub chickpeas for the Chicken! Vegan adaptable!


  • 8 ounces baked Chicken breast ( or one can chickpeas, drained)
  • 2 extra large handfuls baby arugula
  • 1 ½ – 2 cups cooked quinoa
  • 1 avocado, sliced
  • 1–2 scallions, sliced
  • *optional additions: scallions, oranges, sunflower sprouts, hemp seeds, any nut or seed

Creamy Basil Dressing:
  • 1/2 cup basil ( packed down tight, about 1 ounce)
  • 2 fat garlic cloves
  • zest from one medium lemon
  • 2 tablespoons fresh lemon juice
  • 1/3 cup olive oil
  • ½ teaspoon salt, more to taste
  • ¼ teaspoon cracked pepper
  • ⅛– ¼ cup sour cream (optional) or plain yogurt or vegan sour cream!

  1. Make dressing. Place basil, garlic and lemon zest and a food processor and pulse until finely chopped. Pour in olive oil, lemon juice, salt and pepper and pulse to combine ( don’t make it too smooth). Place in a bowl or jar and whisk in some sour cream if you want it creamy ( adjusting salt as needed). This will keep 4 days in the fridge.
  2. Assemble salad. You can keep all components separate if packing to take to work.
  3. Toss arugula with quinoa and scallions and some dressing to lightly coat. Divide among two bowls. Add chicken and avocado and any nuts or seeds that you like. Spoon a little more dressing over the chicken and season the avocado with salt and pepper.
  4. Enjoy!

Original Recipe by Feasting at Home