Arugula and Quinoa Salad with Chicken, Walnuts, and Feta


Arugula and Quinoa Salad with Chicken, Walnuts, and Feta



Serves 2

  • 4 cups arugula
  • 11 1/2 cups shredded chicken (I like to buy a roasted chicken and shred it to have on hand for salads like this)
  • 1/2 cup cooked quinoa
  • 6 pepperoncini, stems and seeds removed, sliced into thin rounds
  • 1 handful of castelvetrano olives, pitted, cut in half
  • 1 handful of cherry tomatoes, stems removed, cut in half
  • 1/2 cup walnuts, roughly chopped or left whole
  • A few chives, minced
  • Crumbled feta
  • Sea Salt
  • Black Pepper
  • Olive Oil
  • Aged Balsamic Vinegar


Divide the arugula into two individual salad bowls. Top each salad with half of the chicken, quinoa, pepperoncini, castelvetrano olives, cherry tomatoes, walnuts, and chives. Crumble as much feta on top as you like. Sprinkle each bowl with sea salt and freshly cracked black pepper. Drizzle with olive oil and a good aged balsamic vinegar right before serving.


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