Late-Summer Arugula Salad with Spiced Chicken & Creamy Cilantro Dressing

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

Want to switch things up or accommodate what you have on hand? These easy swaps let you keep the salad fresh and flavorful without missing a beat:

• 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

Feeling adventurous? Try one of these tweaks to elevate the salad or give it a seasonal twist that keeps it exciting all summer long:

• 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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The Ultimate Summer Steak Salad with Zesty Avocado Chimichurri

Fresh, bold, and satisfying—this summer steak salad features grilled flank steak, spiced tomato rice, crisp greens, and a zesty avocado chimichurri dressing. Perfect for warm-weather dinners!

The Ultimate Summer Steak Salad with Zesty Avocado Chimichurri

When the weather warms up, there’s nothing better than digging into a vibrant, flavor-packed steak salad—especially one that hits all the right notes: juicy, smoky, crisp, creamy, and fresh. The Ultimate Summer Steak Salad with Zesty Avocado Chimichurri brings it all to the table. With layers of grilled flank steak, spiced tomato rice, crisp greens, and a zippy avocado herb dressing, this salad is hearty enough for dinner but bright enough for a summer night.

One of our favorite pastimes is heading to Barnes & Noble, where we can grab a few glossy magazines while sipping something refreshing and nibbling on a treat.  My choice every time, dare I say, is the food section while the hubby picks out cars and aviation.  It’s the kind of slow, cozy outing that always sparks culinary inspiration for me. This recipe is a variation of one I discovered in the 2025 issue of Better Homes & Gardens: Best Salad Recipes—a standout dish that instantly inspired me to make it with a few variations.  The result was it became the perfect summer salad worth sharing!

Every bite is a masterclass in contrast: smoky, spice-rubbed steak meets tangy-sweet tomato rice, while crisp lettuce and juicy cherry tomatoes keep things light and refreshing. Then there’s that dreamy avocado chimichurri—herby, garlicky, and creamy with a citrusy punch that ties everything together like a green velvet ribbon. It’s bold without being overpowering, fresh yet deeply satisfying. This isn’t just a salad—it’s a full-on flavor experience that’ll have everyone going back for seconds (and asking for the recipe).

Enjoy!

What Ingredients do I need?

Produce

• Red onion
• Garlic
• Green leaf lettuce
• Cherry tomatoes
• Avocado
• Fresh cilantro
• Fresh parsley
• Fresh lemon

Meat

• Flank steak (sirloin, flat iron, or skirt steak all work well)

Pantry

• Brown rice (cooked or uncooked, depending on preference)
• Olive oil
• Petite diced tomatoes (canned)
• Chili powder
• Paprika
• Ground cumin
• Dried thyme
• Dried oregano
• Salt
• Black pepper
• Red wine vinegar

Substitutions and Variations

Substitutions

Don't have exactly all the ingredients on hand?  Here are a few easy swaps you can make.

• Steak:  Flank steak can be swapped for skirt steak, flat iron, or even sirloin—just adjust grilling time based on thickness.

• Rice: Use white rice, quinoa, or cauliflower rice as an alternative. The tomato spice mixture works well with all three.

• Avocado Chimichurri Dressing:  Out of parsley or cilantro? Use all parsley, all cilantro, or sub in a handful of baby spinach or basil for a twist.

• Lettuce:  

  Green leaf lettuce can be swapped with romaine, baby spinach, or a spring mix.

• Cherry Tomatoes:  Feel free to use diced heirloom tomatoes or grape tomatoes—whatever’s fresh and flavorful.

Variations

Looking to switch things up or tailor the salad to what you have on hand? Here are two delicious variations to try:

• Garlic-Lime Chicken Salad with Avocado Chimichurri:  Swap the steak for grilled chicken breasts or thighs marinated in garlic, lime juice, olive oil, and a touch of smoked paprika. It’s a lighter twist that pairs beautifully with the creamy chimichurri—and it’s just as satisfying on a hot summer night.

Kitchen Tips and Notes

• Let the steak rest before slicing! This step is crucial—giving it 10 minutes to rest (tented with foil) keeps those flavorful juices locked in, making every bite tender and satisfying.

• Slice against the grain. This helps break up the steak’s muscle fibers for a more tender chew—especially important when using flank steak.

• Use freshly cooked rice. Warm rice absorbs the tomato and spice mixture better than cold or leftover rice.  Try heating up a package or two of ready made brown rice for ease.  

• Blend the dressing until creamy. A high-speed blender or food processor gives the avocado chimichurri its silky texture. Scrape down the sides to ensure all the herbs get blended evenly.

• Serve immediately for best texture. While you can prep components ahead, this salad really shines when the steak is warm, the rice is fluffy, and the greens are crisp.

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Grilled Sesame Chicken Salad with Cashew Crunch – Healthy Never Tasted So Good!

This Grilled Sesame Chicken Salad with Cashew Crunch is bursting with bold Asian-inspired flavor, fresh veggies, and a maple-ginger dressing. A healthy, protein-packed meal that’s perfect for lunch, dinner, or meal prep!

Grilled Sesame Chicken Salad with Cashew Crunch – Healthy Never Tasted So Good!

When the summer heat sets in, we find ourselves craving lighter meals that are still big on flavor—and this Grilled Sesame Chicken Salad with Cashew Crunch checks all the boxes. It’s crisp, colorful, and full of bold Asian-inspired ingredients that I never get tired of. Salads like this are one are a go-to during warmer evenings, and any oven cooking must be kept at a minimum.  A nice crisp salad is so satisfying with your plate piled high with crunchy cabbage, juicy grilled chicken, and a zingy sesame-ginger dressing.

This recipe is one I first discovered on Ambitious Kitchen and the Asian aspect drew me in.  This recipe did not disappoint!   Juicy, tender chicken flavored with a wonderful Asian marinade served over a crunchy fresh salad.  And the dressing?  Wow! this makes the dish, so don't skip it. 

What I love most is the versatility of this recipe: the sesame-maple dressing is just as delicious drizzled over grilled veggies or rice bowls, and the chicken can easily be served on its own alongside stir-fried greens or a chilled noodle salad. It also holds up beautifully for meal prep, making weekday lunches something to look forward to.

Whether you serve it up as a main course dinner salad or deconstruct it for other meals, this is one of those recipes that delivers every time—fresh, flavorful, and so satisfying.

Enjoy!

Ingredients & Shopping List

This vibrant salad is packed with fresh produce, pantry staples, and flavorful condiments that come together for the ultimate summer meal. Here’s what you’ll need to bring it to life—plus a handy shopping list organized by category!

🧺 Shopping List by Category

Produce:

• Green cabbage
• Red cabbage
• Carrots
• Red bell pepper
• Green onions
• Fresh cilantro
• Garlic
• Fresh ginger

Protein:

• Boneless, skinless chicken breasts

Pantry & Condiments:

• Low-sodium soy sauce - you may use coconut aminos if you prefer
• Tahini
• Toasted sesame oil
• Olive oil
• Rice vinegar
• Brown sugar or coconut sugar
• Maple syrup - or honey is you prefer
• Red pepper flakes (optional)
• Sesame seeds

Nuts:

• Roasted whole cashews

Substitutions and Variations

Substitutions

Want to tailor this recipe to what you have on hand? Here are a few easy swaps that still deliver big flavor:

• Soy Sauce: Use coconut aminos or tamari for a gluten-free option.

• Brown Sugar: Swap in coconut sugar or honey if you prefer natural sweeteners.

• Tahini: Almond butter or peanut butter will give a slightly different flavor but still work well in the marinade.

• Maple Syrup: Agave or honey can stand in if you’re out of maple.

• Cabbage: Use one or the other—or even a pre-shredded slaw mix in a pinch.

• Cashews: Swap with roasted peanuts or sliced almonds for a similar crunch.

Variations

This salad is as flexible as it is delicious. Try one of these creative twists:

• Make it Vegetarian: Skip the chicken and top the salad with grilled tofu or edamame for plant-based protein.

• Noodle Bowl Style: Toss the salad with rice noodles or soba for a heartier, noodle bowl version.

• Wrap It Up: Use the salad and chicken as a filling for lettuce wraps or spring rolls.

• Different Protein: This marinade also works beautifully with shrimp, salmon, or even grilled steak.

Kitchen Tips and Notes

• Marinate Smart: A 30–45 minute marinade, out on the counter, gives the chicken tons of flavor without needing hours. If you’re short on time, even 20 minutes will still make a difference.

• Grill Indoors or Out: Don’t have a grill? A stovetop grill pan or even a cast iron skillet works great.

• Slice Against the Grain: For tender chicken, slice it thinly against the grain after resting.

• Meal Prep Friendly: Store components separately and assemble just before eating for the freshest texture. The dressing will keep in the fridge for up to 5 days.

• Double the Dressing: It’s so good, you’ll want extra! Use it on other salads, grain bowls, or grilled veggies throughout the week.

Meal Prep Made Simple: Your Quick-Glance Cheat Sheet

Island Grilling Night - Citrusy Garlic Steak with Fresh Mango Salsa – Bold, Juicy, Unforgettable

Fire up your grill for Island Grilling Night with my Citrusy Garlic Steak with Fresh Mango Salsa.  It’s bold, breezy, and bursting with tropical flavor—your perfect summer dinner idea!

Citrusy Garlic Steak with Fresh Mango Salsa – Bold, Juicy, Unforgettable

Lately, I’ve been in an island flavor kind of mood—craving bright citrus, juicy tropical fruit, and a touch of heat. Our wedding anniversary is coming up in August, and every year around this time, I find myself reminiscing about that magical trip to Hawaii. The warm breeze, the ocean views, the bold, vibrant food—it all left a lasting impression. And while this dish has a Cuban flair, it still brings me right back to that tropical feeling we love so much.

This Citrusy Garlic Steak with Fresh Mango Salsa is a delicious mash-up of bold island flavors. The steak gets a garlicky-citrus rub inspired by Cuban seasoning blends—zesty, savory, and perfect for the grill. Then it’s topped with a mango salsa that’s bright, sweet, and spicy, just like the fruit stands we used to pass in North Shore. It’s a little bit of Cuba, a little bit of Hawaii, and 100% a summer dinner worth repeating.

Whether you're dreaming of your next island vacation or just looking to spice up steak night, this recipe brings a fresh, tropical twist to the table. Bold, juicy, and unforgettable—just the way summer should taste..

Enjoy!

🛒 What You’ll Need – Island Grilling Night Shopping List

Produce

• 2 large or 3 small ripe mangoes

• 2 jalapeños

• ½ medium red onion

• ½ lime

• Fresh cilantro (about ½ cup loosely packed leaves)

• Red Bell Pepper

Meat

• 1 to 1½ lb sirloin steak

Pantry & Seasonings

• Olive oil

• Kosher salt

• Trader Joe’s Cuban Style Citrusy Garlic Seasoning Blend (or similar citrus-garlic blend)

🍍 Perfect Pairings – Optional Sides & Sips for Your Island-Inspired Feast

Whether you're going all-out for a tropical dinner party or just adding a few extras to your plate, these sides and drinks bring the vibe full circle:

Sides

• Coconut Lime Rice – Creamy, fragrant, and the perfect bed for that mango salsa.

• Grilled Pineapple Spears – Lightly charred and caramelized for a sweet finish.

• Crispy Plantain Chips – Great for scooping up extra salsa.

• Avocado-Cucumber Salad – Cool and creamy with a citrusy vinaigrette.

• Black Beans with Garlic & Cilantro – Savory and grounding with island flair.

• Toasted Hawaiian Rolls – A fun, buttery nod to Hawaiian BBQ.

Drinks

• Sparkling Limeade – Refreshing and tart with a fizzy finish.

• Virgin Piña Coladas or Mojitos – Coconut, mint, and citrus—pick your favorite island classic.

• Tropical Iced Tea – Brew black tea with pineapple juice and a hint of mint.

• Fresh Mango Smoothies – Especially fun if you're serving this as a summer brunch-for-dinner.

Substitutions and Variations

Substitutions

Need to make a few adjustments? These simple substitutions will keep the bold, juicy, tropical flavors front and center:

• Steak Substitute:
  Try flank steak or skirt steak if sirloin isn’t available. Just adjust the cook time and slice thinly against the grain.

• Seasoning Swap:
  No Trader Joe’s Cuban Style Citrusy Garlic Blend? Use a mix of garlic powder, onion powder, paprika, dried oregano, cumin, and a little orange and lime zest.

• Fruit Alternative:
  Can’t find ripe mangoes? Use pineapple or papaya for a similar tropical sweetness and texture.

• Herb Option:
  Swap parsley or mint for cilantro if you’re not a fan—both still keep things fresh and vibrant.

• Heat Level Adjustment:
  Use Fresno chiles or even poblano peppers instead of jalapeños for less spice and more crunch.

Variations

This bold and juicy steak with mango salsa is just the beginning—here are a few tasty ways to spin it based on what you’re craving or how you’re serving it:

• Tropical Steak Tacos:  Slice the steak thin and tuck it into warm corn tortillas with mango salsa, shredded cabbage, and a drizzle of lime crema or chipotle mayo. Instant taco night with an island twist!

• Island Steak Bowls:  Serve the steak and salsa over a bed of coconut rice, quinoa, or mixed greens. Add black beans, avocado slices, and a handful of crushed plantain chips for crunch.

• Grilled Chicken or Shrimp Option:  Not in a steak mood? This mango salsa pairs just as beautifully with grilled chicken thighs or citrus-marinated shrimp. Perfect for a lighter or seafood-forward dinner.

• Make It a Salad:  Turn everything into a hearty salad! Slice the steak over a bed of romaine or baby greens, top with mango salsa, avocado, and a lime vinaigrette for a fresh, vibrant meal.

Kitchen Tips and Notes

A few simple tips to help you get the most flavor and ease out of this tropical dinner:

• Let the Steak Rest:  After searing, let the steak rest for at least 5–10 minutes before slicing. This helps lock in the juices and gives you a more tender bite.

• Choose Ripe Mangoes:  Look for mangoes that give slightly when pressed and smell sweet at the stem. .

• Prep Ahead for Ease:  You can make the mango salsa up to a few hours in advance—just cover and chill. The flavors only get better!

• Watch the Heat:  Want more or less spice? Keep some jalapeño seeds for extra heat, or substitute with bell pepper for a milder bite. You’re in control.

• Cast Iron for the Win:  A hot cast iron skillet gives you that perfect steak sear and crust. No grill? No problem—this pan brings the heat indoors.

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