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 Turkey Salad

A summer salad filled with island flavors that is both scrumptious and easy to make!

Island Turkey Salad

An easy way to make a quick summer weeknight meal is to make a Main Course Salad (or Entree Salad).  These are dishes that are filling enough to be full meals.  They are filled with protein, vegetables, carbohydrates, and fat which rounds out a full meal.  Today's main course salad is my Island Turkey Salad.  So easy that it will be cooked in 30 minutes, but you will have to allow for a 30 minute, quick marinade as well.  So plan ahead a little on this one and you can do the marinade right on the counter while you prep the other ingredients and the dressing.

Tender turkey tenderloin is the star of the show.  It's marinaded in teriyaki sauce to provide it with great flavor.  Then it's grilled either using an outdoor grill or an indoor grill pan for quick cooking.  Toss together a salad of lettuce, tomatoes, red onion, jalapenos, radishes, and pineapple for that zesty tropical island flavor.  Quickly make my homemade honey mustard dressing to drizzle all over the salad and dinner is complete!

You'll have a wonderful island meal in know time.  Perfect for the summer when we don't want to heat up the kitchen and dinner needs to be on the table fast so you can enjoy the long summer evenings.  I'll be out by the pool if you need me!

Enjoy!

What Ingredients do I need?

Salad:

• turkey breast tenderloin (from a 24 oz 2-pack)
• teriyaki marinade sauce
• tomatoes
• red onion
• jarred sliced Jalapeno peppers
• cilantro
• red leaf lettuce
• radishes
• canned pineapple tidbits
• Optional garnish: crispy won tons, chow mein noodles, or tortilla chips

Dressing:

• Dijon mustard
• honey
• Tablespoons apple cider vinegar
• olive oil
• lime 

Substitutions and Variations

• Greens:  choose your favorite lettuce

• Don't like cilantro:  use parsley instead

• Vegetables:  Add sliced bell peppers, broccoli, or any vegetable you like

• Dressing:  Although the homemade honey mustard dressing is simple to make you can purchase pre-made dressing from the store

• Can't handle the heat:  leave out the jalapenos (although the jarred ones are not really hot)

Kitchen Tips and Notes

• Turkey tenderloins come in a package of two.  

• Make sure to get a teriyaki marinade and not a thick sauce.

• I used this sauce to keep it keto/low carb friendly.

• Make sure to cook the turkey until the temperature reads 160 degrees.

• Rest the cooked turkey 5 minutes before slicing.

• Serve on a platter or large salad bowl for presentation.

Items you may need:

• Salad bowls - white ceramic, good for pasta

• Large Vegetable/Salad bowl - floral stoneware

• Oval platters - set of 2 white or blue

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Island Turkey Salad

serves 4

1 turkey breast tenderloin (from a 24 oz 2-pack)
1/2 cup teriyaki marinade sauce
2 tomatoes, chopped
1/4 large red onion, sliced
2 teaspoons jarred sliced Jalapeno peppers, chopped
1 Tablespoon chopped cilantro
1/4 teaspoon salt
6-8 cups of red leaf lettuce, chopped

1-2 radishes, thinly sliced
8 oz can pineapple tidbits, drained
Garnish: crispy won tons, chow mein noodles, or tortilla chips

Dressing
1/4 cup Dijon mustard
1/4 cup honey
1 1/2 Tablespoons apple cider vinegar
1 Tablespoon olive oil
1 1/2 teaspoons lime juice

Whisk together the dressing ingredients in a jar or small bowl.  Set aside.

Combine the turkey and the teriyaki sauce in a ziploc bag and allow to marinate on the counter for 30 minutes while the turkey comes to room temperature.

Mix the tomatoes, onion, jalapenos, cilantro, and salt in a medium bowl.  Chill until ready to serve.

Grill the turkey over medium-high heat (indoor or outdoor grill) until fully cooked about 8 minutes per side.  (Meat should reach 165 degree internal temperature).  Discard the marinade.  Allow the turkey to rest for 5 minutes.  Slice in to strips.

Assemble the salad by arranging the lettuce on a platter or serving bowl.  You can also arrange in 4 individual bowls.  Top with some of the chilled tomato mixture, pineapple, radishes, and sliced turkey.  Add garnish if desired.  Drizzle with the dressing and serve.

Fattoush Salad with Chicken

Fattoush Salad is a light and fresh salad of Lebanese origin, that combines veggies and herbs and the use of day old pita bread.  This variation includes grilled chicken for that extra bit of protein and the whole salad is topped with a refreshing lemon vinaigrette.

Fattoush Salad with Chicken

If your following a more Mediterranean Diet then this salad fits right in.  There are many different variations out there for Fattoush Salad made in different Middle Eastern countries.  The key is the use of day old pita that is torn in to pieces that are toasted in olive oil and used in the salad.  Similar to the Italian Panzanella Salad, or any salad with homemade croutons.

This variation is filled with lettuce, cucumber, radishes, green onions, with fresh herbs.  I've added grilled chicken slices to the salad for more protein which turns this into more of an entrée salad.  Everything is combined and then tossed with a refreshing lemon vinaigrette.  Perfect for summer!

Enjoy!

What Ingredients do I need?

• extra virgin olive oil
• pita bread
• romaine lettuce
• cucumber
• green onions
• radishes
• mint
• parsley
• cooked grilled chicken
• lemon
• garlic
• sumac - a tangy, lemony spice used in many Middle Eastern dishes.  It can be found in the spice section of your grocery store.

Substitutions and Variations

• Use red leaf, green leaf, or butter lettuce

• Use Persian cucumbers

• Add any vegetables that you like, such as ripe summer tomatoes

• Add feta cheese

• Switch the dressing - try a different vinegar or add pomegranate molasses

Kitchen Tips and Notes

• Pita chips may be tossed with olive oil and toasted in a 350 degree oven for 10 minutes.

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Fattoush Salad with Chicken

serves 4

2 Tablespoons olive oil
1 pita bread round, torn into bite sized pieces
4 cups romaine lettuce, torn
1/2 of a large hot house cucumber, chopped
1/2 cup sliced radishes
1/2 cup sliced green onions
1/4 mixed chopped mint and parsley
2 cups of grilled, sliced chicken breast

Lemon Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground sumac

In a skillet over medium heat add 1 Tablespoon of olive oil and allow to heat.  Add half the pita pieces and toast in the skillet for about 2-3 minutes until golden brown.  Remove pieces to drain on a paper towel.  Repeat with the remaining 1 Tablespoon of olive oil and pita pieces.

In a small bowl or jar add the vinaigrette ingredients and whisk or shake until combined.  

In a large bowl add lettuce, cucumber, radishes, green onions, and herbs.  Toss with some of the salad dressing.  Add the pita chips and the chicken breast tossing to combine.  Serve with the remaining lemon vinaigrette on the side.