Arugula, Chicken, and Quinoa Salad with Creamy Beetroot Dressing

Ali Segersten (author) Aug 01, 2022
Main Dishes Lunch American Mediterranean Meal Prep Recipe Poultry Salad Dressing Salads Vegetable Dish Whole Grain Dish
Arugula-Chicken-Quinoa Salad-Creamy Beetroot Dressing-1
Arugula-Chicken-Quinoa Salad-Creamy Beetroot Dressing-2
Difficulty
Average Recipe
Prep Time
20 minutes
Wait Time
1 hour
Cook Time
25 minutes
Servings
4

This nutrient-dense salad can be prepped ahead of time. Store all of the components—cooked chicken, cooked quinoa, arugula, cooked beets, and dressing—in separate containers in your fridge. Toss together a nourishing lunch in minutes with all of your prepped ingredients!

Preparation Note

You'll need to have pre-cooked beets for this recipe. You can easily cook them in the Instant Pot with this recipe, or in the oven with this recipe. You'll also need to have about 2 cups of cooked quinoa for this recipe. Use my Basic Quinoa recipe and cook 1 to 2 cups of quinoa. You can use leftover roasted chicken for this recipe, poached chicken, or store-bought rotisserie chicken! 

Salad

8 cups baby arugula
2 cups cooked quinoa
2 cups cooked chicken
3 medium beets cooked and chopped
2 green onions sliced
1 handfuls broccoli sprouts

Dressing

¼ cups cooked and chopped beets
4 tablespoons raw cashew butter (or tahini)
4 tablespoons lemon juice
4 tablespoons water
1 cloves garlic
½ teaspoons ground cumin
½ teaspoons sea salt
4 tablespoons extra virgin olive oil