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Arugula Quinoa Salad with Chicken and Beets

This arugula and quinoa salad with chicken and beets is a simple and healthy recipe packed with vibrant flavors, nutrients, a little crunch, and drizzled with a zesty citrus vinaigrette. This salad is perfect for a quick lunch or a light dinner. Refreshing, satisfying, and delicious!

Use grilled or baked chicken for this recipe or cook your chicken in a pan using my foolproof method!

Recipe Ingredients

You’ll need the following ingredients to make this arugula and quinoa salad with chicken and beets:

For the vinaigrette

  • Orange juice
  • Dijon mustard
  • Honey
  • Apple cider vinegar
  • Olive oil
  • Salt/pepper

For the salad

  • Baby arugula
  • Quinoa
  • Cooked chicken
  • Beets
  • Candid walnuts
  • Gorgonzola cheese

Ingredients needed to make quinoa and arugula salad with chicken and beets.

Ingredient Notes, Substitutions & Variations

Arugula: The peppery arugula pairs so well with the other ingredients. But you can also used mixed greens or spinach.

Candied walnuts: Any nut works in this salad, really! I just love the sweetness of the candied nuts. I have also used almonds and pistachios as a salad topping and they are both great.

Gorgonzola cheese: Blue cheese works, too as well as smoked gouda or mozzarella.

Substitute for Beets: If you don’t like beets, feel free to leave them out! Carrots, sweet potatoes, or butternut squash would work well with the other flavors in the salad.

Pinterest Pin for Quinoa and arugula salad.

Expert Tips

  • Make the dressing in a mason jar. Add all the salad dressing ingredients to a pint-size jar to avoid extra dishes to wash. Seal the lid tightly, and shake vigorously to combine everything well.
  • I like using quick-cooking or microwave quinoa. The tri-colored variety looks really pretty.
  • This salad is a PERFECT spring or summer side dish–just omit the chicken. It’s also a fantastic Easter salad!

More Salad Recipes You’ll Love

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Let us know your thoughts on this quinoa arugula salad by leaving a star rating below or sharing it on Instagram!

Thank you! ~ Casey

Arugula Quinoa Salad with Chicken and Beets

Casey Rooney
This arugula and quinoa salad with chicken and beets is a simple and healthy recipe packed with vibrant flavors, nutrients, a little crunch, and drizzled with a zesty citrus vinaigrette! This salad is perfect for a quick lunch or a light dinner. Refreshing, satisfying, and delicious!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch, Salad
Cuisine American
Servings 4

Ingredients
  

For the dressing

  • 1/3 cup orange juice
  • 2 tsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/4 cup extra virgin olive oil
  • salt/pepper, to taste

For the salad

  • 4 cups baby arugula, packed
  • 2 cups cooked chicken, cubed or shredded See Note 1
  • 1 cup cooked quinoa See Note 2
  • 1/4 cup candied walnuts
  • 1 cup cooked beets, diced canned beets are great
  • 1/2 cup gorgonzola cheese, crumbled

Instructions
 

  • Prep: Cook quinoa according to package directions. Set aside to cool.
  • Make the dressing: Whisk all dressing ingredients together. Taste, and season with salt and pepper if needed.
  • Assemble: Add all other ingredients to a large salad bowl OR divide between 4 large salad plates.
  • Finish: Drizzle salad with dressing and toss. Season with salt and pepper and serve immediately.

Notes

Note 1: You can use leftover grilled chicken, or rotisserie chicken OR cook your chicken in a pan with my foolproof method HERE
Note 2: Quick cooking microwave quinoa is a great time saver!

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One Comment

  1. Casey Rooney says:

    5 stars
    This recipe has been on my regular rotation for years when I am craving a nice, healthy salad. I hope you love it as much as I do! XO ~ Casey

5 from 1 vote

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