Lemon Herb Chicken Salad with Arugula is a refreshing, flavorful, and nutrient-packed salad that’s perfect for a light lunch, healthy dinner, or elegant brunch. This salad combines tender, juicy chicken seasoned with fresh herbs and zesty lemon, served atop a bed of peppery arugula. A light lemon vinaigrette ties all the flavors together, making every bite bright, tangy, and satisfying.

Why I Love This Recipe

I love this recipe because it’s simple yet elegant. The lemon and herbs infuse the chicken with vibrant flavor, while the arugula adds a peppery bite. It’s a satisfying salad that’s both filling and light, making it ideal for a healthy meal that doesn’t feel boring.

Why This Is a Must-Try Dish

• Light and refreshing yet satisfying
• Packed with protein, vitamins, and flavor
• Quick and easy to prepare, perfect for busy days
• Works well as a meal on its own or a side dish
• Versatile and easily customizable

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: ~320 calories per serving
• Course: Main Course / Salad
• Cuisine: Mediterranean / American

Ingredients

For the Chicken

• 2 large boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• Zest of 1 lemon

For the Salad

• 4 cups fresh arugula
• 1 cup cherry tomatoes, halved
• ½ cucumber, thinly sliced
• ¼ red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped

For the Lemon Vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and black pepper, to taste

Cooking Directions

1. Preheat a skillet over medium heat and add olive oil.
2. Season chicken with oregano, thyme, garlic powder, salt, pepper, and lemon zest.
3. Cook chicken 6–8 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove from skillet and let rest 5 minutes.
4. Slice chicken into strips or bite-sized pieces.
5. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper for the vinaigrette.
6. In a large salad bowl, combine arugula, cherry tomatoes, cucumber, red onion, and parsley.
7. Top salad with sliced chicken and drizzle with lemon vinaigrette. Toss gently to coat evenly.
8. Serve immediately.

Step-by-Step Preparation Method

1. Prepare chicken: Pat dry and season well for maximum flavor.
2. Cook chicken evenly: Medium heat ensures juicy chicken without burning.
3. Rest chicken: Resting retains juices and tenderness.
4. Prepare vinaigrette: Whisk until emulsified for smooth texture.
5. Assemble salad: Combine fresh vegetables, herbs, and chicken.
6. Dress salad: Drizzle vinaigrette and toss gently to coat without wilting arugula.

How to Serve

• Serve chilled or at room temperature
• Pair with crusty bread, pita, or crackers
• Great for meal prep; keep dressing separate until ready to eat
• Ideal as a light lunch, brunch, or dinner salad

Recipe Tips

• Use fresh herbs for a brighter, more aromatic salad
• Don’t overdress the arugula; add vinaigrette just before serving
• Slice chicken thinly for easier eating
• Cherry tomatoes can be roasted for extra sweetness
• Add toasted nuts or seeds for crunch

Variations

• Mediterranean Twist: Add kalamata olives and feta cheese
• Avocado Addition: Fold in sliced avocado for creaminess
• Grain Bowl Version: Serve over quinoa, farro, or brown rice
• Spicy Kick: Add red pepper flakes to the vinaigrette
• Caesar-Style: Replace lemon vinaigrette with a light Caesar dressing

Freezing and Storage

• Refrigerator: Store cooked chicken separately for up to 3 days; assemble salad fresh
• Freezer: Not recommended for assembled salad; chicken can be frozen for up to 2 months
• Reheating: Gently reheat chicken before adding to fresh salad

Special Equipment Needed

• Skillet or grill pan
• Knife and cutting board
• Large salad bowl
• Small bowl or jar for vinaigrette
• Whisk or fork

Frequently Asked Questions

Q: Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works great for a quicker version.

Q: Can I make this salad ahead of time?
Prepare ingredients separately and store in airtight containers; dress just before serving.

Q: Can I use other greens instead of arugula?
Yes, baby spinach, mixed greens, or romaine work well.

Q: Can this be made dairy-free?
Yes, the recipe is naturally dairy-free.

Conclusion

Lemon Herb Chicken Salad with Arugula is a bright, healthy, and satisfying salad perfect for any occasion. Juicy, flavorful chicken paired with peppery arugula, fresh vegetables, and tangy lemon vinaigrette creates a balanced and refreshing dish. Quick, versatile, and nutrient-packed, this salad is a delicious way to enjoy a light yet fulfilling meal.