Chicken Arugula Salad with Rice

Chicken Arugula Salad with rice, red peppers, almonds and a sesame dressing is a POWERHOUSE salad, you’ll want to pack up for lunches and enjoy all week long!

Chicken Arugula Salad with Rice, Peppers and Almonds

I hope you have diced and cubed Baked Lemon Pepper Chicken in your freezer…or any leftover chicken at all. If so, this healthy, gorgeous and delicious salad is ready in under 30 minutes! It’s a quick and easy dinner or it’s lunch for the next 4 days!

And, you won’t get sick and tired of it either! There is something addictive about the crunchy, nutty and peppery flavor and the light sesame dressing.

Ingredients in Chicken Arugula Salad

The truth is I had some difficulty giving this recipe a name because there are so many super healthy ingredients to highlight. I’ll let you be the judge of whether or not this could become your POWERHOUSE salad! (Yep! This name was under consideration too!)

Here are the ingredients and notes:

  • Brown rice – cooks in 10 minutes when parboiled or instant brown rice is used. Regular brown rice is fantastic too and if I have the time or some already prepared, we use this type instead. Either way, I always choose brown rice over white!
  • Arugula – is a cruciferous vegetable, similar to cabbage, broccoli and collard greens. (Did you think it was a salad green?!) We used baby arugula leaves.
  • Red peppers – are full of vitamins, minerals and antioxidants. They are green peppers that have fully ripened on the vine. So they are sweeter and pack a little more nutritional punch than the green variety.
  • Almonds – give this salad crunch and add healthy fat, fiber and protein.
  • Green onion – use the green and white parts!
  • Sesame Oil – a tiny amount gives a big boost of flavor.
  • Chicken – or add your favorite protein. My daughter adds tofu!

Chicken Arugula Salad Recipe with Sesame Dressing

Make Ahead Lunch Tips for Cold Chicken Rice Salad

Break the salad into 4 portions for quick lunches or dinners. Normally, the salad dressing would need to be added just before serving, or strategically placed at the bottom of a layering process as we did for Taco Salad in a Jar. However, the hearty arugula holds up well and tastes great marinating in the dressing for a few days.

Cold Chicken Rice Salad Weekly Lunch Prep

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5 from 1 vote
Chicken Rice Salad with Arugula Peppers and Almonds
Chicken Arugula Salad with Sesame Dressing
Prep Time
20 mins
Total Time
20 mins

Chicken Rice Salad with arugula, almonds and red peppers is tossed with a tasty sesame dressing. It's a quick and easy crowd-pleaser!

Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 440 kcal
  • 2 cups brown rice parboiled or instant rice
  • 3 cups cooked chicken diced
  • 2 cups arugula leaves
  • 1 cup red pepper diced, 1 large pepper
  • 1/2 cup green onion sliced about 1 bunch
  • 1/2 cup almonds sliced or slivered
  • 1/4 cup rice wine vinegar
  • 2 Tablespoons canola oil
  • 1 Tablespoon soy sauce coconut aminos for gluten-free, soy-free
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  1. Cook rice according to instructions and transfer to serving bowl when done.

  2. Toss rice with chicken, arugula and red pepper.
  3. Whisk dressing ingredients together in a small bowl and pour over rice and chicken mixture. Toss salad to coat with dressing.
  4. Top with almonds and green onions.
Nutrition Facts
Chicken Arugula Salad with Sesame Dressing
Amount Per Serving
Calories 440 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 3g 15%
Cholesterol 81mg 27%
Sodium 553mg 23%
Potassium 576mg 16%
Total Carbohydrates 30g 10%
Dietary Fiber 4g 16%
Sugars 3g
Protein 29g 58%
Vitamin A 31.3%
Vitamin C 62.3%
Calcium 8.6%
Iron 11.6%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Rice Salad with Arugula Almonds and Sesame Dressing Recipe






  1. I make this combination often when I have leftover chicken. The arugula holds up for days which is great for lunches.

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