Roasted Chicken and Arugula Salad with Blue Cheese and Walnuts

This roasted chicken and arugula salad is a complete meal that brings together warm roasted carrots, cool blue cheese dressing and crunchy walnuts. The chicken is seasoned with garlic powder and pan-seared until golden, then sliced over a bed of peppery arugula. A side of crispy potato wedges rounds out the dish, perfect for dipping into any extra dressing.

With a balance of protein, healthy fats and fiber, this salad is both nourishing and delicious. The combination of textures-tender chicken, creamy cheese and crunchy nuts-makes every bite interesting. It’s an easy weeknight dinner that feels special.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Cut potatoes into ½-inch-thick wedges.
2. On one side of a baking sheet, toss carrots with a drizzle of oil, salt and pepper. On the other side, toss potatoes with oil, salt and pepper. (For 4 servings, use two separate baking sheets.) Roast on top rack until tender, 20-25 minutes.
3. After 10 minutes of roasting, pat chicken dry with paper towels. Place between two large pieces of plastic wrap and pound to about ½-inch thickness. Season both sides with garlic powder, salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and let rest briefly.
5. In a large bowl, combine arugula, roasted carrots and blue cheese dressing. Toss to coat.
6. Slice chicken crosswise. Divide salad and potato wedges between plates. Top salad with sliced chicken and garnish with walnuts. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute blue cheese with feta or goat cheese for a milder flavor.

How do I store leftovers?

Store salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken and potatoes before serving.

Can I make this salad ahead of time?

You can roast the vegetables and cook the chicken in advance. Assemble the salad just before serving to keep the arugula crisp.