This Late-Summer Arugula Salad with Spiced Chicken & Creamy Cilantro Dressing is a 30-minute dinner wonder—fresh, healthy, and perfect for easy outdoor dining.
Late-Summer Arugula Salad with Spiced Chicken & Creamy Cilantro Dressing
There are certain meals that just feel like summer, and this one has been on repeat in my kitchen for the past few weeks. Bright, bold, and bursting with color, this Late-Summer Arugula Salad with Spiced Chicken & Creamy Cilantro Dressing is the definition of a warm-weather dinner. It’s quick enough for weeknights, refreshingly light for warm evenings, and bursting with fresh flavors that practically beg you to dine alfresco and linger until the last golden rays of sunset fade away.
“Fresh, vibrant, and on the table in just 30 minutes—my go-to late-summer dinner.”
What I love most about this dish is how it balances ease with elegance. In just 30 minutes, you get juicy spiced chicken, a crisp bed of peppery arugula, sweet cherry tomatoes, crunchy bell peppers, and hearty chickpeas—all tied together with a silky, tangy cilantro dressing. It’s a healthy meal that never feels like you're eating "healthy". This meal will satisfy every time.
Enjoy!
What Ingredients Do I Need?
- Red onion
- Boneless, skinless chicken breasts
- Lime (zest and juice)
- Fresh cilantro
- Plain Greek yogurt
- Baby arugula
- Chickpeas (garbanzo beans)
- Orange bell pepper
- Cherry tomatoes
Pantry Items
- White wine vinegar
- Honey
- Ground cumin
- Garlic powder
- Smoked paprika
- Black pepper
- Salt
- Extra virgin olive oil
Substitutions and Variations
Substitutions
- Chicken → shrimp, salmon, or steak
- Greek yogurt → dairy-free yogurt or sour cream
- Arugula → baby spinach, mixed greens, or kale
- Chickpeas → white beans or black beans
- Honey → sugar
Variations
- Add fruit → sliced peaches, nectarines, or avocado
- Spice it up → chili flakes or cayenne in the spice rub
- Add crunch → toasted almonds, pumpkin seeds, or pepitas
- Make it a grain bowl → serve over quinoa, farro, or brown rice
Kitchen Tips & Notes
- Prep Ahead: We are doing a quick pickling of the onion in this recipe. You can do this a few hours in advance if you like. The dressing may also be made in advance and refrigerated until serving.
- Chicken Cooking: For evenly cooked cutlets, pound to ½-inch thickness before seasoning.
- Dressing Consistency: Adjust water 1 tsp at a time to reach your ideal drizzle.
- Serving Tip: Let the salad sit for 5 minutes after tossing to allow flavors to meld.
"Set the Mood"
Imagine a warm late-summer evening: the air tinged with the scent of fresh herbs and grilled chicken. A chilled glass of white wine in hand, soft sunlight dancing on the table, and the gentle hum of conversation.
This salad is light yet hearty, colorful, and bursting with fresh, vibrant flavors that make outdoor dining feel effortless and indulgent. Perfect for a casual weeknight, a small gathering, or simply a moment to savor the season.
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