Quinoa and Arugula Salad with Chicken
Description
Perfect for a lunch for two, this arugula salad with seared chicken, quinoa, and a lemony honey-Dijon dressing nods to the signature salad at La Boulange in Palo Alto, California.
Ingredients
•
2 cups water
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1 cup uncooked quinoa
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1 pinch salt
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1 (8 ounce) boneless, skinless chicken breast
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon ground oregano
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1/4 teaspoon ground paprika
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1 1/2 teaspoons olive oil
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1 medium lemon, juiced
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1 tablespoon olive oil
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1 teaspoon Dijon mustard
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1 teaspoon honey
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salt and ground black pepper to taste
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1 (5 ounce) package arugula
Directions
1
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.
2
Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
3
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.
4
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.
5
Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
6
Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.