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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