If you’re looking for a salad that’s bursting with fresh flavors and hearty textures, the Ancient Grain Arugula Salad with Grilled Chicken and Apple-Cider Vinaigrette Recipe is a delightful choice you’re going to love. This vibrant dish masterfully combines peppery arugula, tender grilled chicken, crisp apples, and nutty ancient grains, all brought together with a tangy, slightly sweet apple-cider vinaigrette that keeps every bite exciting. It’s a perfect harmony of healthy ingredients and bold tastes, making it ideal for a nourishing lunch or a light dinner that feels indulgent yet wholesome.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward creating this flavorful salad. Each component has a unique role, from adding crunch and bright flavor to providing protein and earthy depth.
- Garlic powder: A handy seasoning that brings warmth and depth to the vinaigrette, or use fresh minced garlic for a punchier kick.
- Onion powder: Adds subtle sweetness and mild tang, but feel free to omit if you prefer a lighter flavor.
- Kosher salt: Enhances all flavors, but sea salt can be used if you like a more natural touch.
- Apple cider vinegar: Forms the bright, tart base of the vinaigrette, adding freshness and zing.
- White balsamic vinegar: Softens the acidity with gentle sweetness; regular balsamic gives a richer tone if preferred.
- Apple cider: Provides a fruity sweetness that balances the vinegar’s tanginess.
- Olive oil: Creates a smooth, silky texture for the dressing; avocado oil is a great alternative.
- Dijon mustard: Introduces a gentle heat and helps emulsify the vinaigrette.
- Honey: Sweetens the dressing naturally—maple syrup works perfectly for a vegan twist.
- Chicken thighs or breasts: The star protein, grilled to juicy perfection; tofu can stand in for a vegetarian version.
- Fresh herbs (sage, rosemary, thyme): Infuse the chicken with earthy aromas that complement the salad’s bright notes.
- Paprika: Adds a smoky, sweet warmth to the chicken marinade.
- Baby arugula: Offers peppery freshness and vibrant green color.
- Coleslaw mix: Brings crunch and a medley of mild flavors from cabbage and carrots.
- Medium apples: Crisp Fuji, Honeycrisp, or Cosmic Crisp varieties add juicy sweetness and texture; pears are a lovely alternative.
- Red seedless grapes: Bursts of juicy sweetness contrast beautifully with other salad elements.
- Cooked grains (quinoa, brown rice, lentils): Add filling earthiness and chewy texture; couscous or farro offer nice substitutes.
- Toasted pepitas: Provide nutty crunch and an extra layer of flavor.
- Goat cheese (optional): Adds a creamy, tangy finish that elevates the salad’s richness; feta or dairy-free versions work too.
How to Make Ancient Grain Arugula Salad with Grilled Chicken and Apple-Cider Vinaigrette Recipe
Step 1: Prepare the Vinaigrette
Start by combining garlic powder, onion powder, kosher salt, apple cider vinegar, white balsamic vinegar, apple cider, Dijon mustard, honey, and olive oil in a jar. Whisk everything vigorously until the vinaigrette turns silky and emulsified. Letting it rest briefly allows the flavors to meld into a bright, harmonious dressing that will bring the whole salad to life.
Step 2: Marinate the Chicken
In a bowl, mix fresh herbs like sage, rosemary, and thyme with garlic, paprika, lemon juice, and olive oil. Coat your chosen chicken thighs or breasts evenly in this fragrant marinade and let them sit for 10-15 minutes to soak up all those wonderful herbaceous and smoky notes before grilling.
Step 3: Grill the Chicken
Heat your grill pan or outdoor grill to medium-high and lightly grease it. Season the marinated chicken with salt and pepper, then grill each side for 4-6 minutes, making sure the internal temperature reaches 165°F for perfectly cooked, juicy meat. Allow the chicken to rest for a few minutes before slicing into strips to keep it tender and juicy.
Step 4: Assemble the Salad
In large bowls, layer baby arugula as your base. Add a generous scoop of coleslaw mix, followed by your choice of cooked grains. Next, scatter sliced apples and red seedless grapes to infuse sweetness and juicy freshness. Top everything with the grilled chicken strips, sprinkle toasted pepitas for crunch, and drizzle the apple-cider vinaigrette generously over the whole salad.
Step 5: Optional Finishing Touch
If you want to add a creamy element, crumble some goat cheese on top. This little bit of richness adds a lovely tang and depth that perfectly complements the bright, crisp ingredients.
How to Serve Ancient Grain Arugula Salad with Grilled Chicken and Apple-Cider Vinaigrette Recipe
Garnishes
Sprinkle extra toasted pepitas or a handful of fresh herbs such as parsley or basil for an aromatic, colorful finish. A light drizzle of honey or a sprinkle of cracked black pepper can also enhance the salad’s flavor wonderfully just before serving.
Side Dishes
This salad pairs beautifully with crusty artisan bread or warm flatbread to soak up any vinaigrette left on the plate. For a heartier meal, roasted root vegetables or a simple soup like tomato bisque complement the flavors while keeping the meal balanced and satisfying.
Creative Ways to Present
Serve this salad in clear glass bowls layered by color to showcase its vivid ingredients, or arrange the components artfully on large platter for a family-style meal. For entertaining, present individual portions in mason jars or pretty salad bowls, letting the brightness of the ingredients shine through and entice your guests.
Make Ahead and Storage
Storing Leftovers
Place leftover salad and vinaigrette separately in airtight containers to maintain freshness—this helps prevent the greens from wilting. Stored properly, the salad will stay vibrant and delicious for up to 2 days in the refrigerator.
Freezing
Because of the fresh ingredients like apples, arugula, and dressing, this salad does not freeze well. However, you can freeze cooked chicken and grains separately and freshly assemble the salad when ready to enjoy, ensuring crisp, fresh textures.
Reheating
If you’ve stored grilled chicken and grains separately, gently reheat the protein and grains in the microwave or on the stovetop, then toss them with fresh greens and vinaigrette right before serving. This keeps the salad crisp and full of flavor without sogginess.
FAQs
Can I use different grains in this salad?
Absolutely! Quinoa, farro, brown rice, couscous, or lentils all work wonderfully and add unique textures and flavors to the salad.
Is it possible to make this salad vegetarian or vegan?
Yes! Simply swap the grilled chicken for firm tofu or tempeh and use maple syrup instead of honey in the vinaigrette for a vegan-friendly version.
How far in advance can I prepare the vinaigrette?
You can whisk up the apple-cider vinaigrette up to three days ahead and keep it refrigerated. Just give it a good shake or stir before using since the oil and vinegar might separate.
What type of apples work best in the salad?
Crunchy and sweet apples like Fuji, Honeycrisp, or Cosmic Crisp provide the best texture and flavor contrast, but pears can be a delightful substitute for a slightly softer, sweeter bite.
Can I grill the chicken indoors?
Yes, a grill pan on the stovetop or even broiling in the oven can deliver delicious grilled chicken if you don’t have access to an outdoor grill.
Final Thoughts
This Ancient Grain Arugula Salad with Grilled Chicken and Apple-Cider Vinaigrette Recipe is one of those fantastic dishes that feels like a celebration of fresh, wholesome ingredients coming together in perfect harmony. It’s easy to prepare yet impressively satisfying and versatile enough to enjoy any time of the year. I truly encourage you to give it a try—your taste buds will thank you!
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Ancient Grain Arugula Salad with Grilled Chicken and Apple-Cider Vinaigrette Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This Ancient Grain Arugula Salad is a fresh, flavor-packed delight combining tender grilled chicken, nutrient-rich ancient grains, crisp arugula, sweet apples, and juicy grapes. Tossed in a tangy homemade vinaigrette and topped with toasted pepitas and optional creamy goat cheese, this salad offers a perfect balance of textures and tastes ideal for a nourishing lunch or light dinner.
Ingredients
For the Vinaigrette
- 1 teaspoon garlic powder (substitute with fresh minced garlic if desired)
- 1 teaspoon onion powder (can be omitted for a milder taste)
- 1 teaspoon kosher salt (use sea salt in moderation if preferred)
- 1/4 cup apple cider vinegar (white wine vinegar works as a substitute)
- 2 tablespoons white balsamic vinegar (regular balsamic can be used for a deeper flavor)
- 1/4 cup apple cider (unsweetened apple juice is an alternative)
- 1/4 cup olive oil (substitute with avocado oil if needed)
- 1 tablespoon Dijon mustard (can use yellow mustard as a substitute)
- 1 tablespoon honey (maple syrup is a vegan-friendly alternative)
For the Chicken Marinade and Chicken
- 1 pound chicken thighs or breasts (use tofu for a vegetarian option)
- 1 tablespoon fresh herbs (sage, rosemary, thyme) (dried versions can be used in half amounts)
- 1 teaspoon paprika (sweet or smoked paprika both work well)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (for marinade)
- Salt and pepper to taste
For the Salad
- 5 cups baby arugula (spinach can be used for a milder flavor)
- 2 cups coleslaw mix (use finely chopped green cabbage and carrots if unavailable)
- 2 medium apples (Fuji, Honeycrisp, or Cosmic Crisp) (pears can be substituted for variety)
- 1 cup red seedless grapes (dried cranberries can add a tangy twist)
- 1 cup cooked grains (quinoa, brown rice, lentils) (couscous or farro can be used instead)
- 1/4 cup toasted pepitas (sunflower seeds work as a substitute)
- 1/4 cup goat cheese (optional) (feta cheese or omitted for dairy-free options)
Instructions
- Prepare the Vinaigrette: In a jar, combine garlic powder, onion powder, kosher salt, apple cider vinegar, white balsamic vinegar, apple cider, Dijon mustard, honey, and olive oil. Whisk thoroughly until well combined. Set aside to allow the flavors to meld and deepen.
- Marinate the Chicken: In a mixing bowl, blend the fresh herbs, paprika, lemon juice, and olive oil. Add chicken thighs or breasts, coating them evenly with the marinade. Let the chicken sit for 10-15 minutes to absorb the flavors fully.
- Grill the Chicken: Preheat a grill pan or outdoor grill to medium-high heat. Lightly spray with olive oil. Season the marinated chicken with salt and pepper. Grill the chicken for 4-6 minutes per side until cooked through and the internal temperature reaches 165°F (74°C). Remove from the grill and let rest before slicing into strips.
- Assemble the Salad: In large serving bowls, layer baby arugula as the base, then add coleslaw mix and the cooked grains. Top with sliced apples and red seedless grapes. Arrange the grilled chicken strips on top. Sprinkle toasted pepitas generously over the salad.
- Finish and Garnish: Drizzle the prepared vinaigrette over the assembled salad to taste. Optionally, garnish with crumbled goat cheese for a creamy texture and added flavor.
Notes
- Use tofu instead of chicken for a vegetarian version.
- Maple syrup can replace honey for a vegan-friendly vinaigrette.
- Substitute baby spinach for arugula if you prefer a milder green.
- Dried cranberries can be used instead of grapes for a different burst of flavor and texture.
- Ensure chicken reaches an internal temperature of 165°F to guarantee safe cooking.
- Use fresh herbs if possible, but dried herbs in half the amount will also work well.
- If you don’t have a grill, a grill pan or stovetop skillet can be used effectively.
- To keep salad dairy-free, omit the goat cheese or use a dairy-free cheese alternative.
