Arugula, Chicken, and Quinoa Salad with Creamy Beetroot Dressing

Ali Segersten (author) Aug 01, 2022
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Average Recipe
Prep Time
20 minutes
Wait Time
1 hour
Cook Time
25 minutes

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! 



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


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