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

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

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.