Quinoa, Arugula, Chicken Salad with Champagne Vinaigrette

Quinoa, Arugula, Chicken Salad with Champagne Vinaigrette

This is a take on California Pizza Kitchen's Quinoa and Arugula Salad with Chicken.

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1 Serving
Calories 660 kcal


  • 3 cups Baby Arugula
  • 2 pcs Fired Roasted Tomato in Oil
  • 5 Asparagus Spears Steamed
  • 1 tbsp Pine Nuts
  • 1/4 cup Rainbow Quinoa Cooked
  • 5 oz Chicken Breast Grilled
  • 4 tbsp Champagne Vinegrette I make a recipe I found on Epicurious.com.


  1. Place arugula on plate.

  2. Julienne roasted tomato and sprinkle on top of Arugula

  3. Cut asparagus 1-1/2-inch pieces and add to salad.

  4. Sprinkle quinoa over arugula

  5. Chop grilled chicken breast into bite size pieces. Place on top of salad.

  6. Add Pine Nuts

  7. Top with dressing and toss.  Enjoy!

Recipe Notes

I typically keep 1-cup of cooked quinoa and 10-15 grilled chicken breasts in the refrigerator for use throughout the week.  It cuts down on meal prep whether it’s making lunches for work or a quick dinner.