Chicken Arugula Salad With Ginger Pomegranate Dressing

Chicken Arugula Salad With Ginger Pomegranate Dressing
Prep time: 
Total time: 
Serves: 4
  • 6 cups packed baby arugula
  • 3 cups packed baby spinach
  • 1 seedless cucumber, sliced into rounds
  • 1 small red onion, halved, sliced
  • 1 to 2 avocados, pit removed, sliced
  • 2 cooked chicken breasts (or rotisserie chicken), bones removed, sliced or shredded (remove skin as well to reduce fat)
  • Arils of 1 pomegranate
  • Crumbled feta for garnish, optional
  • Toasted walnuts, optional
  • For Ginger Pomegranate Dressing:
  • 1 lemon, zested and juiced (about ¼ cup lemon juice)
  • ⅓ cup pomegranate juice
  • ⅓ cup Quality Greek Extra Virgin Olive Oil
  • 1 garlic clove, grated
  • 1 tsp grated fresh ginger
  • ½ tsp ground sumac
  • Salt and Pepper
  1. Make the dressing. Add all dressing ingredients to a mason jar. Close tightly and shake well.
  2. In a large bowl, combine arugula, spinach, cucumbers and onions. Season with a little salt and pepper. Toss to combine, then top with avocado slices, chicken, and pomegranate arils.
  3. Give the dressing one more shake, then drizzle generously over salad. Garnish with a sprinkle of feta and toasted walnuts. Enjoy!


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