Warm Chicken Salad Over Arugula with Creamy Dill Dressing

4.6 from 5 votes

Fresh and earthy salad with warm chicken and a creamy, tangy dressing.

Whether or not I’m actively watching my weight, I love salad. It’s always a go-to order at any restaurant and the perfect on-the-go lunch. No matter how delicious they are though, there’s something about traditional cold salads that always feel a little like “diet food.” This warm chicken salad over arugula with creamy dill dressing feels a little more like a full sit down meal.

Salad With Purpose

Let’s face it, even the best salads have the tendency to turn into dumping grounds where you just toss any leftover ingredients. And that’s not necessarily a bad thing! Improv salads can be a great and healthy way to use up leftovers.

This warm chicken salad, however, is salad with purpose. Instead of just tossing in whatever raw veggies you have in your fridge, this warm recipe uses real, cooked ingredients that you prepare specifically for this meal. This isn’t the kind of salad you just throw together with leftovers. It’s the kind of meal that becomes tomorrow’s leftovers.

This warm chicken salad over arugula with creamy dill dressing features carefully picked fresh ingredients designed to create a fresh, earthy flavor. Skillet seared asparagus and cherry tomatoes pair with tender, tangy arugula. Meanwhile, simple salt and pepper seasoned chicken adds protein and makes this meal warm and filling. Finally, a creamy, tangy Greek yogurt dill dressing brings all the flavors together for one delicious, elegant salad.

Lettuce Talk About Arugula

I used to be really vanilla when it came to lettuce. And by vanilla, I mean romaine. Essentially, I was only interested in plain, crispy lettuce. No spring mix for me. Of course, I was missing out on major flavor and major nutrition.

Arugula leaves are actually part of the cruciferous vegetable family, and they provide a lot of the same health benefits as veggies like broccoli and Brussels sprouts, including:

  • High levels of vitamin K, which can help improve bone health
  • Vitamins A and C
  • Decreased risk of cancer associated with other cruciferous vegetables like superfood kale

Arugula also adds a lot of flavor to a salad, more so than even spinach or kale. It has a tangy, slightly bitter taste that can really dress up a salad.

And what better to complement that tangy flavor than a delicious, creamy dill dressing. This flavorful Greek yogurt dressing is by far my favorite part of this salad. Made with lemon juice, red wine vinegar, dijon and whole-grain mustards, and dry dill, this creamy dressing is a bold combination of zesty flavors. First use this dressing to coat the chicken, then drizzle extra over the rest of the salad.

This warm chicken salad over arugula with creamy dill dressing is a delicious and flavorful salad recipe that really makes salad feel like a meal, not a side dish.

4.6 from 5 votes

Warm Chicken Salad Over Arugula with Creamy Dill Dressing

This entree salad is warm and full of nutritious ingredients that will keep you on your healthy eating diet.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 people
Serving Size
Course Dinner, Salad
Cuisine American

Ingredients

  • 1 tablespoon olive oil
  • 8 to 12 ounces boneless and skinless chicken breasts cut into 1 inch cubes
  • 1 cup asparagus fresh, cut into 1 inch pieces
  • 1/2 cup grape tomatoes cut in half
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup Greek yogurt
  • 1 teaspoon dry dill
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon whole-grain mustard
  • 4 cups baby arugula

Instructions

  • In a large skillet on medium-high heat, heat the olive oil. Once hot, add the chicken and cook for about 5 minutes or until the chicken is about half cooked. Add the asparagus and tomatoes. Season with salt and pepper and increase to high heat. Cook until chicken is cooked through and tomatoes are blistered, about 5 more minutes.
  • Meanwhile, combine the yogurt, dill, lemon juice, vinegar, and both mustards. Mix well and set aside.
  • Divide arugula into serving bowls. Add about 3 tablespoons of the yogurt dressing to the warm chick and mix well to coat the chicken in the dressing. Spoon over the arugula. Drizzle with additional dressing if desired.

Nutrition Information

Calories: 167kcal | Carbohydrates: 5g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 254mg | Fiber: 1g | Sugar: 3g |
SmartPoints (Freestyle): 4
Keywords Diabetic-Friendly, Gluten-Free, Keto, Low-Carb, Quick and Easy

Have you made this recipe?
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More Salad Recipes:

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Tuscan Salad Recipe with Mixed Greens and Lemon Caper Vinaigrette

A salad recipe that makes the most of flavorful leafy greens. This Tuscan salad features hard boiled eggs and salmon topped with a zesty citrus dressing.

Looking for more fun and flavorful ways to up your salad game? Follow us on Pinterest and Instagram for more delicious recipes!

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole

2 Comments

  1. how would the recipe look like if I just wanted to make one portion , because I dont exactly know what a serving would look like

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