Chicken, Spinach, Arugula and Green Pea Salad

Name: Chicken, Spinach, Arugula and Green Pea Salad
Prep time: 9 min
Total time: 9 min
Yield: 4
Ingredients: 300 gams of Chicken; 100 gams of Spinach; 100 gams of Arugula; 50 gams of Peas; 2 tablespoons of Extra Virgin Olive Oil; 2 teaspoons of Apple Cider Vinegar; to taste of Salt; to taste of Black Pepper; to taste of Black Sesame Seeds

Flavorful and hearty, this Chicken, Spinach, Arugula and Green Pea Salad makes for a perfect main course even when eating away from home. It's even more delicious when dressed with a teaspoon of mustard or mayonnaise.

Recipe Chicken, Spinach, Arugula and Green Pea Salad

Difficulty Easy
Preparation 9 minutes
Servings for Serves 4

This Chicken, Spinach, Arugula and Green Pea Salad is not just a side dish: it’s a simple and quick main course, perfect for creatively repurposing Leftover Roast Chicken. Indeed, those chicken parts that nobody in the family wants to eat can finally be transformed into a perfect Leftover Chicken Recipe, also ideal for your lunch box.

Besides the mentioned Leftover Roast Chicken, you’ll need Arugula (also known as rocket salad), Green Peas (preferably flat snow peas), and fresh Spinach. Everything is dressed with a light vinaigrette made of Oil and Vinegar, seasoned with a pinch of salt and pepper. Feel free to make the dish even more flavorful by adding a tablespoon of Mayonnaise or, even better, some whole grain Mustard.

Among other Chicken Salad recipes, we recommend trying the Chicken, Artichoke and Apple Salad, the Chicken, Spinach and Orange Salad, and the delicious and exotic Chicken Salad with Mango and Spinach.

Ingredients for Serves 4

300 gams of Chicken Leftover roast
100 gams of Spinach
100 gams of Arugula
50 gams of Peas for dishes
2 tablespoons of Extra Virgin Olive Oil
2 teaspoons of Apple Cider Vinegar
to taste of Salt
to taste of Black Pepper
to taste of Black Sesame Seeds

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Method

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To prepare the Chicken, Spinach, Arugula and Pea Salad, start by blanching the peas in plenty of salted water for 10 minutes. When cooked, they should be green and crispy, so drain them and immediately cool them in cold water to preserve their color.
Transfer the arugula (also known as rocket) and spinach to a salad bowl. Add the well-drained peas and finally the leftover roast chicken, torn into pieces by hand.
Separately, create a dressing by emulsifying olive oil, vinegar, a pinch of salt and pepper, and use it to dress the salad just before serving. Complete by garnishing with some black sesame seeds and serve. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For an extra touch of flavor, add a teaspoon of whole grain mustard to the vinaigrette: it will give the dish an additional flavor boost.

Tips

We recommend dressing this salad, like all salads, at the last moment before serving. This way you’ll preserve the natural crunchiness of the vegetables.

Storage

The Chicken Salad can be stored in the refrigerator for a couple of days in an airtight container. As mentioned above, we recommend adding the dressing only just before serving.