The Best Arugula Salad Recipe

Introduction

This arugula salad is a fresh, flavorful dish that combines peppery greens with savory bacon, tender grilled chicken, and sweet mandarin orange segments. Finished with creamy goat cheese and a tangy balsamic vinaigrette, it’s perfect for a light lunch or a vibrant side.

Ingredients

• 3 cups arugula
• 1 tablespoon olive oil
• 2 strips crispy bacon, crumbled
• 5 ounces grilled chicken
• 1 mandarin orange, peeled
• 1 tablespoon chopped walnuts
• 1 ounce goat cheese, crumbled
• 2 tablespoons balsamic vinaigrette

Instructions

1. Step 1: Place the arugula on a medium-sized plate or in a bowl as the salad base.
2. Step 2: Preheat your oven to 375°F. Line a baking sheet with foil and lay the bacon strips flat. Bake for about 25 minutes or until crispy. Alternatively, fry the bacon in a pan over medium-high heat for about 3 minutes per side. Once cooked, let cool and crumble the bacon. Set aside.
3. Step 3: Heat 1 tablespoon of olive oil in a medium frying pan over medium-high heat. Cook the chicken until fully done, about 5 minutes per side or until it reaches 165°F internally. Allow it to cool slightly, then slice into strips and set aside.
4. Step 4: Peel and section the mandarin orange. Set the sections aside.
5. Step 5: Chop the walnuts into smaller pieces suitable for sprinkling over the salad and set aside.
6. Step 6: Assemble the salad by layering the chicken strips, crumbled bacon, goat cheese, chopped walnuts, and mandarin sections over the arugula. Drizzle with balsamic vinaigrette and serve immediately.

Tips & Variations

• To add extra crunch, toast the walnuts lightly before adding them to the salad.
• Substitute mandarin orange with grapefruit or clementine for a different citrus twist.
• Use leftover rotisserie chicken to save time without sacrificing flavor.
• For a vegetarian option, omit bacon and use roasted chickpeas instead.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep arugula and mandarin sections chilled to maintain freshness. For best results, assemble the salad just before serving. Reheat chicken gently in a microwave or skillet if desired, but avoid reheating the salad as a whole to keep the arugula crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of arugula?

Yes, baby spinach, mixed salad greens, or watercress can be used as alternatives, though the peppery bite of arugula adds a unique flavor to this salad.

What type of balsamic vinaigrette works best?

A simple balsamic vinaigrette made with balsamic vinegar, olive oil, Dijon mustard, salt, and pepper complements the ingredients well. Store-bought versions are fine, just choose one with good quality and balanced acidity.

The Best Arugula Salad Recipe

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5 from 127 reviews

A vibrant and flavorful arugula salad featuring grilled chicken, crispy bacon, sweet mandarin oranges, crunchy walnuts, and tangy goat cheese, all tossed with a rich balsamic vinaigrette. This salad is perfect for a light yet satisfying meal that balances savory and sweet elements with delightful textures.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Salad

• 3 cups arugula
• 5 ounces grilled chicken, sliced
• 2 strips crispy bacon, crumbled
• 1 mandarin orange, peeled and sectioned
• 1 tablespoon chopped walnuts
• 1 ounce goat cheese, crumbled

Dressing

• 2 tablespoons balsamic vinaigrette
• 1 tablespoon olive oil (for cooking chicken)

Instructions

1. Prepare Arugula: Place the 3 cups of fresh arugula on a medium-sized plate or in a bowl as the base for the salad.
2. Cook Bacon: Preheat your oven to 375°F (190°C). Line a baking sheet with foil and lay the strips of bacon flat. Bake for approximately 25 minutes, or until the bacon reaches your preferred level of crispiness. Alternatively, fry the bacon in a medium-high heat frying pan for about 3 minutes on each side until crispy. Once cooked, let the bacon cool and then crumble it into small pieces. Set aside.
3. Grill Chicken: While the bacon is cooking, heat a frying pan over medium-high heat. Add 1 tablespoon of olive oil to grease the pan. Cook the chicken breasts for about 5 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken cool slightly before slicing into strips.
4. Prepare Mandarin Orange: Peel the mandarin orange and separate it into individual sections, ready for topping the salad.
5. Chop Walnuts: Use a sharp knife to chop 1 tablespoon of walnuts into smaller pieces to distribute evenly across the salad.
6. Assemble Salad: Layer the sliced grilled chicken, crumbled bacon, crumbled goat cheese, chopped walnuts, and mandarin orange sections over the bed of arugula.
7. Add Dressing: Drizzle 2 tablespoons of balsamic vinaigrette over the salad just before serving. Toss gently if desired and enjoy your fresh, flavorful arugula salad!

Notes

• Use fresh arugula for the best texture and flavor.
• For a vegetarian option, omit the chicken and bacon, and add more walnuts or roasted chickpeas.
• Bacon can be cooked in the oven or skillet depending on your preference.
• Slicing chicken evenly ensures consistent cooking and better presentation.
• Adjust the amount of balsamic vinaigrette according to your taste preference.
• Walnuts can be toasted lightly to enhance their flavor if desired.

Keywords: arugula salad, grilled chicken salad, bacon salad, mandarin orange salad, walnut salad, goat cheese salad, balsamic vinaigrette salad