Quinoa and Arugula Salad with Chicken

Quinoa and Arugula Salad with Chicken

Perfect for a lunch for two, this arugula salad with seared chicken, quinoa, and a lemony honey-Dijon dressing nods to the signature salad at La Boulange in Palo Alto, California.

Preparation Time
10 mins
Cooking Time
45 mins
Total Time
55 mins
Calories
574 Calories

Recipe Instructions

Step 1
Bring water, quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork and set aside to cool completely.
Step 2
Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
Step 3
Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks appear, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish.
Step 4
Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.
Step 5
Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
Step 6
Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.

Ingredients

  • 1 pinch salt
  • 2 cups water
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 cup uncooked quinoa
  • 1 medium lemon, juiced
  • 1 (5 ounce) package arugula
  • 1 (8 ounce) boneless, skinless chicken breast
  • 0.25 teaspoon ground black pepper
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground paprika
  • 0.25 teaspoon garlic powder
  • 1.5 teaspoons olive oil
  • 0.25 teaspoon ground oregano

Categories

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