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Quinoa and Arugula Salad with Chicken
Quinoa and Arugula Salad with Chicken
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Wholesome arugula salad with seared chicken, quinoa, and zesty honey-Dijon dressing, inspired by La Boulange's famous dish in Palo Alto. Perfect for a cozy lunch date!
Ingredients:
  • 2 cups water
  • 1 cup uncooked quinoa
  • 1 pinch salt
  • 1 (8 ounce) boneless, skinless chicken breast
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon ground oregano
  • 0.25 teaspoon ground paprika
  • 1.5 teaspoons olive oil
  • 1 medium lemon, juiced
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • salt and ground black pepper to taste
  • 1 (5 ounce) package arugula
Instructions:
  • In a medium saucepan, boil water, quinoa, and a pinch of salt. Simmer covered on medium-low heat until quinoa is tender, for about 15 to 20 minutes. Fluff with a fork and let it cool completely.
  • Preheat the oven to 375°F (190°C) and line a small baking dish with foil.
  • Preheat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and cook on the hot grill pan until grill marks form, about 3 to 4 minutes per side. Place the seared chicken into a baking dish.
  • Bake the chicken in the preheated oven for about 20 minutes until fully cooked and the juices run clear. Use an instant-read thermometer to ensure it reaches an internal temperature of at least 165°F (74°C). Let it rest for 5 minutes, then chop into ½-inch cubes.
  • In a cup, blend lemon juice, olive oil, Dijon, and honey. Season with salt and pepper. Whisk vigorously until the dressing is smooth.
  • In a large mixing bowl, toss together the vibrant arugula, fluffy quinoa, and savory chicken. Drizzle with dressing and mix until everything is evenly coated.

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