For the last 6 months or so, I've been hooked on MasterChef Junior - it's absolutely mind-blowing what those little kids are capable of! At their age, I was setting the kitchen on fire because I forgot to add water to my microwave mac and cheese...
One thing I've noticed with all professional chefs, young or not, is this weird obsession with "arugula salad." It's like the meal suddenly becomes so much fancier because there's a pile of raw arugula on the plate next to their protein. I've also learned that their definition of "salad" is quite different from mine!
One kid literally put just arugula on the plate. Another had just arugula with some pickled onions. No dressing, no other mix-ins, and there were like 5 leaves. Um, no thank you Gordon Ramsay.
But wait, there's more! Pinterest was just as bad! The number one arugula salad recipe was fresh arugula drenched in a lemon olive oil with black pepper and parmesan. That's not a salad! That's an excuse to "eat" olive oil and cheese.
It made me so mad that I set out to create a real arugula salad - one that had complex but complimentary flavors, lots of color, and most importantly, actual nutritional benefits. Today's recipe for Raspberry Almond Arugula Salad checks all those boxes and certainly deserves an award from Gordon Ramsay for sure!
It's actually so easy I probably don't need to explain how to make it, but I'll write it out to prove how simple this simple arugula salad really is!
Prepare the chicken: this is where most of the leg work comes in, but it's really not that much work at all. Just grill the chicken over the stove until cooked and slightly charred, about 10 minutes. Squeeze a fresh lemon over the finished chicken and garnish with a good dose of fresh cracked black pepper.
Prepare the salad: just toss everything in a giant salad bowl! No need to dice the raspberries or chop almonds (unless all you have is whole almonds). If you're serving this salad right away, go ahead and add all of the dressing. If you're meal prepping this salad for the week or letting guests serve their own portions, keep the dressing on the side and toss individually.
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Ok I honestly can't wait for you to take a bite into this salad. It's unlike any other salad you've had and will easily be the best arugula salad you've ever had!
After you try this recipe, be sure to leave a star rating and review below so other readers know how you liked it! You can also tag me on Instagram with your happy face - I love seeing my recipes in your home!
Made with arugula, lemon pepper chicken, raspberries, feta cheese, almonds, and raspberry vinaigrette, this Raspberry Almond Arugula Salad is easy to make, packs 33g of protein per serving, and it naturally gluten-free and refined sugar-free.
*If serving immediately, you can toss the entire salad with all of the dressing. If using as a side salad at an event or a meal prep recipe, only dress with dressing when ready to serve.
Nutrition facts are a calculated estimate of 1/4 of the entire prepared salad, including the dressing. Nutrition facts will vary with different dressings.
Serving: 1/4 salad / Calories: 280 / Fat: 10.3g / Saturated Fat: 1.5g / Sodium: 405mg / Carbohydrates: 15g / Fiber: 7g / Sugar: 4.8g / Protein: 33.4g
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