Looking for a bright and healthy, pick-me-up kinda dinner? This tasty chicken arugula salad with fresh ginger and pomegranate dressing may just do the trick!
Even kitchen enthusiast, and the best of home cooks out there, rejoice at the sight of a recipe that requires zero cooking time—at least I do.
And that’s exactly why big supper salads like this chicken arugula salad exist. Because who couldn’t use a little break occasionally?
The gist. A load of peppery arugula and baby spinach, topped with red onions, cucumbers, avocados, and a good handful of pomegranate arils (seeds). Besides the beauty pomegranate arils bring, there is also the added boost in vitamin C and fiber.
You can buy the grocery store tubs, but fresh pomegranate seeds will be fresher, more flavorful, and far less expensive. See our guide for how to cut a pomegranate the easy way for tips. For lean protein, we crown our loaded bowl with leftover rotisserie chicken breasts–a shortcut I’m happy to take!
Probably the biggest draw for me here is the citrusy ginger pomegranate dressing (I may have drank a bit of it straight from the jar.) Suffice it to say, it adds just what you need of flavor and zing to bring this arugula salad to life.
This arugula salad is one of those no-fuss, keeping-it-real kinda meals! Perfect for those busy nights and for your lunch meal prep!
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Chicken Arugula Salad with Ginger Pomegranate Dressing
- Total Time: 20 minutes
- Yield: serves 4
Description
Loaded, bright, healthy, and flavor-packed chicken arugula salad. The fresh ginger and pomegranate dressing is a must! The perfect no-fuss supper salad!
Ingredients
- 6 cups packed baby arugula
- 3 cups packed baby spinach
- 1 seedless cucumber, sliced into rounds
- 1 small red onion, halved, sliced
- 1 to 2 avocados, pit removed, sliced
- 2 cooked chicken breasts (or rotisserie chicken), bones removed, sliced or shredded (remove skin as well to reduce fat)
- Arils of 1 pomegranate
- Crumbled feta for garnish, optional
- Toasted walnuts, optional
For Ginger Pomegranate Dressing
- 1 lemon, zested and juiced (about 1/4 cup lemon juice)
- 1/3 cup pomegranate juice
- 1/3 cup Quality Greek Extra Virgin Olive Oil
- 1 garlic clove, grated
- 1 tsp grated fresh ginger
- 1/2 tsp ground sumac
- Salt and Pepper
Instructions
- Make the dressing. Add all dressing ingredients to a mason jar. Close tightly and shake well.
- In a large bowl, combine arugula, spinach, cucumbers and onions. Season with a little salt and pepper. Toss to combine, then top with avocado slices, chicken, and pomegranate arils.
- Give the dressing one more shake, then drizzle generously over salad. Garnish with a sprinkle of feta and toasted walnuts. Enjoy!
Notes
- Recommended for this Recipe: Our Extra Virgin Olive Oil Bundle
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 20 mins
- Category: Salad
- Method: Counter Top
- Cuisine: Mediterranean
Try these delicious recipes:
Mediterranean Power Grain Bowls with Lentils and Chickpeas
Mediterranean Vegan Wraps with Roasted Cauliflower
Suzy, I love all of those flavors and use pomegranate in lots of things. Sumac always adds a special zing to a dish. One of my favorites is pomegranate molasses which is used in so many Turkish dishes. I also use pomegranate in some the interior Mexican dishes. I love your site as it introduces people to new, healthy dishes with incredible flavors.
I couldn’t find sumac, but this salad was wonderful without it. The dressing is really zesty and the salad is beautiful and colorful. My family gobbled it up. I served the chicken on the side but that’s the only other change I made.
Thanks so much for sharing, Tammy. P.S. We carry all-natural sumac and a host of our spices here at our online store 🙂 Here is the link to sumac: https://shop.themediterraneandish.com/product/sumac/
Awesome, Tammy! BTW, we sell all-natural sumac and other spices here at our online shop. Here is the link for the sumac: https://shop.themediterraneandish.com/product/sumac/
This dressing was amazing Suzy. I used it the first night on fried salmon and salad and a couple of days later on chicken breast and salad (slightly different sald from yours). The flavours were a party in the mouth. I added golden raisins, toasted pumpkin seeds and toasted pine nuts to the green salad. It will definitely become one of our favourites.
Suzy, this salad sounds amazing! However, you forgot to mention how many servings it makes. Thank you
Hi Grace, the servings are listed on the nutrition label, but I will add elsewhere as well. To serve this as a supper salad, you can easily feed 4 people. You can feed even more, if it’s a side salad.
Uhm…everything you make…I WANT! I just love all of your recipes and THIS salad needs to get on my table STAT! Thanks for sharing all the goodies!
Now that is my kind of salad, all of my favorite ingredients in one bowl. And I love that you added crumbled feta at the end!
Awesome, Diana! We’re feta people around here 🙂
This looks so delicious! Would be a great dinner for the family!
Super simple for a quick meal. Thanks, Jessica!
This salad looks amazing! Everything you would want in a salad is there!
Agreed! Thanks bunches, Amy. Hope you try it.
This dressing sounds so amazing! I love a good flavorful salad!
It’s my new favorite dressing!