Quinoa & Arugula Chicken Salad

This week has been the week of chicken salads.  It is easy to create and easy to make a lot of for food prep.  I really wanted to figure out a way to incorporate arugula into a recipe, especially a recipe the amigos would hopefully eat.  Arugula is super yummy, it is a leaf that has a peppery taste.  It is also packed with nitrate which has been proven to help lower blood pressure.  It is the same nitrate family as broccoli, brussels sprouts, and kale…and I don’t know about you, but I would MUCH rather consume broccoli and arugula than kale or brussels sprouts.

Other fun facts about arugula…

1. Has shown to help increase oxygenation to muscles during exercise.
2. May slow the progression of cancer, especially lung and colon cancer.  Arugula contains sulforaphane which helps fight cancer cells.
3. Consumption can decrease the risk of obesity, diabetes and heart disease.
4. Is high in vitamin K and calcium which can help combat osteoporosis.
5. Has an antioxidant that has been proven to lower glucose levels.
6. Nutrition facts for 1 serving (2 cups): 1g protein, 20% vitamin A, over 50% vitamin K, 8% of vitamin C and calcium.

Quinoa & Arugula Chicken Salad

serving size: 1.5 cups

ingredients:

2 cups, uncooked quinoa

2 large chicken breasts, cooked and diced

3/4 cup dried, unsweetened cranberries

1 1/2 cups shelled pistachios

2 cups fresh pineapple

2 cups arugula

3 tablespoons extra virgin olive oil

directions:

Cook the quinoa according to package directions.  I like to cook mine in my instapot, super easy and quick.  While quinoa is cooking, add in the diced chicken (I like to get rotisserie chickens and remove the skin and debone them then use them in recipes.  It makes it super easy) into a large bowl.  Add in the pineapple, cranberries, and pistachios.  After the quinoa is finished add that in as well, then toss the ingredients in the bowl until combined.  Drizzle the olive oil over the top and toss again.  Add in the arugula and toss one more time.

This chicken salad is tasty warm, right after it is prepared, or it is equally tasty after cooling off in the refrigerator.  This amount makes enough to feed the 5 of us, plus have enough left over for Mr. Man and me to both have 2-3 days worth of lunches.

Have you tried arugula?  Do you have any recipes that have arugula?  Try this yummy, nutrition-packed green leaf and let me know what you think.  Hope y’all are having an amazing week.

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