Pesto, Chicken and Arugula Salad

Pesto Arugula Salad.jpg

This salad is modeled after another one of my favorite local salads in Seattle- “The Super Bowl” from Evergreens. While it might seem simple, the balance of nutrients, texture and flavor leaves me craving it all the time (i’ll admit, I don’t usually crave salads). I love that this salad is a one stop shop- it contains a healthy dose of protein, whole grains and plenty of vegetables.

Ingredients (For 4 Entrees)

  • 1 x 5 oz container arugula

  • 2 cups cubed cooked chicken breast (from rotisserie or cooked chicken breast)

  • 1 1/2 cups cooked quinoa

  • 1 cup grape tomatoes, halved

  • 1/3 cup shaved parmesan cheese

  • 1/4 cup slivered almonds (toasted)

  • 1/4 cup pesto

Red Wine Vinaigrette (can also sub store bought to save time)

  • 2 1/2 Tbsp red wine vinegar

  • 1 clove garlic

  • 1/4 tsp oregano

  • 1/2 Tbsp. Dijon

  • 1/4 cup olive oil

Method

1) Whisk together vinaigrette ingredients.

2) In a large bowl, toss together all ingredients, adding desired quantity of vinaigrette and pesto sauce.

3) Serve on plates or in pasta bowls.

Lauren Leedy