Arugula Salad with Chicken
Arugula Salad with Chicken is the perfect summer salad with peppery arugula, spinach, toasted almonds, dried cranberries, cherry tomatoes, fresh apples and gorgonzola cheese served with a slightly sweet and tangy Pomegranate Molasses and Blood Orange Vinaigrette.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Keyword: Arugula Saladwith Chicken
Servings: 3 people
Calories: 280kcal
- 2 Tbsp White wine vinegar
- 1 Tbsp Pomegranate Molasses
- 2 Tbsp Blood orange oil
- 1 Tsp Grated lemon zest
- 1 Tsp Dijon mustard
- 2 Tsp Honey
- 1/4 Tsp Sea Salt
- 1/4 Tsp Pepper
- 1 Cup Arugula
- 1 Cup Baby Spinach
- 1/2 Lemonade apple, sliced thin Granny Smith can be substituted
- 1/3 Cup Dried cranberries
- 1 Cup Cooked chicken breast Shredded
- 3 Tbsp Toasted almonds
- 2 Tbsp Gorgonzola cheese
- 3/4 Cup Cherry tomatoes
In a small bowl add vinegar, pomegranate molasses, blood orange oil, lemon zest, mustard, honey, salt and pepper. Whisk thoroughly.
Add arugula and spinach to serving bowl and drizzle salad dressing over greens and lightly toss.
Finish salad by adding apple slices, cranberries, shredded chicken breast, toasted almonds, cherry tomatoes and gorgonzola cheese.
Calories: 280kcal | Carbohydrates: 21g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 394mg | Potassium: 304mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1350IU | Vitamin C: 12.3mg | Calcium: 81mg | Iron: 1.2mg