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–+ servings

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!