Chicken Arugula Salad is so colorful and perfect for lunch or dinner! Loaded with tomatoes, bell pepper, red onion, corn, and jalapeños, this easy chicken salad recipe also has a cajun twist to it.
Place the chicken in a ziplock bag together with the oil, cajun, salt and pepper.
Stir through the bag and allow it to marinate for up to 1 hour.
Meanwhile, prepare the veggies for the salad and place them in a large bowl.
In a food processor, add all the ingredients for the dressing and process until smooth.
Preheat a large grill or a grill pan over medium-high heat.
Grill the marinated chicken breasts for 6-8 minutes, per side, or until the internal temperature reads 165F.
Allow the chicken to sit for 5 minutes before slicing it.
Top the salad with your sliced grilled chicken and drizzle with the dressing.
Notes
Switch up the spice blend! Instead of cajun seasoning, try creole seasoning, lemon pepper, simple salt and pepper, roasted garlic and herb, taco seasoning, old bay seasoning, or any of your own favorites.
Use boneless skinless chicken thighs instead of chicken breasts if desired.
Add extra spice by leaving in the seeds of the jalapeño or adding in another jalapeño.
Store the ingredients separately in airtight containers in the fridge for up to 3-4 days.
To travel with this for a meal prepped lunch add some of each ingredient to a container, but place the salad dressing in a separate jar or container so that the chicken arugula salad stays as fresh as possible.