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top view of arugula salad in a white bowl topped with sliced chicken breast and lime granishes
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Chicken Arugula Salad 

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.
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 287kcal
Author Rena

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp cajun spice blend
  • kosher salt and pepper to taste
  • 6 cups fresh arugula
  • 1 cup cherry tomatoes halved
  • 1 bell pepper thinly sliced
  • 1/2 red onion sliced
  • 1 sliced jalapeño seeded and sliced
  • ¼ cup shaved parmesan cheese
  • 1 ear of pre-cooked yellow corn

Arugula Salad Dressing:

  • 1/2 cup buttermilk or plain/Greek yogurt
  • 2 limes juiced
  • 1/4 cup cilantro leaves
  • 1 clove garlic minced
  • Kosher salt and cracked black pepper

Instructions

  • 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

  1. 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.
  2. Use boneless skinless chicken thighs instead of chicken breasts if desired.
  3. Add extra spice by leaving in the seeds of the jalapeño or adding in another jalapeño.
  4. Store the ingredients separately in airtight containers in the fridge for up to 3-4 days.
  5. 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.

Nutrition

Calories: 287kcal | Carbohydrates: 16g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 278mg | Potassium: 866mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2358IU | Vitamin C: 69mg | Calcium: 182mg | Iron: 2mg