QUINOA AND ARUGULA SALAD WITH CHICKEN

Quinoa and Arugula Salad with Chicken image

An easy and healthy main-dish arugula salad inspired by the signature salad at La Boulange in Palo Alto, California.

Provided by adsomers

Time 55m

Yield 2

Number Of Ingredients 16

Ingredients

2 cups water
1 cup uncooked quinoa
1 pinch salt
1 (8 ounce) boneless, skinless chicken breast
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon ground oregano
¼ teaspoon ground paprika
1 ½ teaspoons olive oil
1 medium lemon, juiced
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
salt and ground black pepper to taste
1 (5 ounce) package arugula

Steps:

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.
Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
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.
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.
Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.

Nutrition Facts : Calories 573.7 calories, Carbohydrate 66.7 g, Cholesterol 65.9 mg, Fat 17.6 g, Fiber 9.7 g, Protein 40.8 g, SaturatedFat 2.5 g, Sodium 732.8 mg