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Quinoa, Arugula, Chicken Salad with Champagne Vinaigrette

This is a take on California Pizza Kitchen's Quinoa and Arugula Salad with Chicken.
Prep Time10 mins
Course: Salad
Keyword: Arugula, Chicken, Quinoa
Servings: 1
Author: Deb Rath


  • 3 cups Baby Arugula
  • 2 pcs Fire 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)


  • Place arugula on plate.
  • Julienne roasted tomato and sprinkle on top of arugula.
  • Cut asparagus into 1 1/2 pieces and add to salad.
  • Sprinkle quinoa over arugula.
  • Chop grilled chicken breast into bite-size pieces.  Place on top of salad.
  • Add pine nuts.
  • Top with dressing and toss. Enjoy!


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.