What can you use as a substitute for arugula?
What other fruit can you add to this salad?
What would you serve with this Arugula salad?
- Air Fryer Mexican Street Corn Nachos
- Mexican Street Corn
- Air Fryer Black Bean & Corn Quesadilla’s
- Jicama Fries
Arugula Chicken & Berry Salad with Honey Balsamic dressing (made with IP chicken) (Gluten Free, Soy Free, Low Carb, Paleo)
Serves – 4
Mealthy MultiPot 9-in-1 Programmable Pressure Cooker 6 Quarts with Stainless Steel Pot, Steamer Basket, instant access to recipe app. Pressure cook, slow cook, sauté, rice cooker, yogurt, steamInstant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and SterilizerMealthy 5-Blade Spiralizer | Vegetable Slicer with Durable Stainless Steel Blades | Kitchen Cooking Tool | Spiral Zoodle Maker with Catch & Store Container | Includes iOS & Android Recipe & Video App
1 (5oz.) box of Baby Arugula
2 cups of sliced sliced Instant Pot Chicken
1 cup of sliced fresh Strawberries
½ cup of fresh Blueberries
¼ cup of chopped Pecans
2 oz. log of Goat Cheese
2 tablespoons of Balsamic Vinegar
4 tablespoons of Extra Virgin Olive Oil
2 tablespoons of Raw Honey
Salt and Pepper
Instructions to make this arugula salad
In a bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, salt, and pepper. Taste and adjust the salt. Keep aside.
In a large bowl, combine the baby arugula, cooked chicken, sliced strawberries, blueberries, and chopped pecans.
Pour over the prepared honey balsamic dressing and toss to coat.
Divide among serving plates and add crumbled goat cheese.
How hard is it to cook the chicken in the Instant Pot?
There’s nothing hard about it! The Instant Pot literally does all the hard work for you! And depending on what type of texture you desire for your chicken, you can cut it up into chunks or shred it when it’s done.
How do you store leftovers of this salad?
In my experience, salads don’t really save all that well. However, the chicken that you’ve cooked for the salad does need to be saved. You can take any leftover chicken and store it in an airtight container or bag. Then, just place it in the fridge. When you’re ready to use it again, you can use the cooked chicken for any recipe that you want! Talk about a great time saver and meal prep plan. Also, the fruit IF not mixed with the dressing can also be saved or even frozen to store.
Can you freeze the chicken in this salad recipe?
If you’re going to freeze the cooked chicken on its own, then yes, you can freeze it. Just make certain to get a freezer-safe container or bag and label it with the date. When you’re ready to unthaw it, you’ll know exactly what it is you’re looking for!
Plus, if you freeze it in smaller containers, you can unthaw it a little bit at a time rather than all of it together. In fact, I have a whole freezer meal series on meal prepping with instant pot chicken!
The next time you’re craving a salad, this Arugula Chicken & Berry Salad needs to be on your radar. It’s simple to make, it tastes delicious and it will make your taste buds want more!
Also, if you’re growing your own vegetable garden, just think about how fun it would be to have your very own berries from your garden as an addition! Now that’s using your noggin’ to fuel your body with good food! Enjoy!
- 1 (5oz.) box of Baby Arugula
- 2 cups of sliced sliced Instant Pot Chicken
- 1 cup of sliced fresh Strawberries
- ½ cup of fresh Blueberries
- ¼ cup of chopped Pecans
- 2 oz. log of Goat Cheese
- For the dressing:
- 2 tablespoons of Balsamic Vinegar
- 4 tablespoons of Extra Virgin Olive Oil
- 2 tablespoons of raw Honey
- Salt and Pepper
- In a bowl whisk together the balsamic vinegar, extra virgin olive oil, honey, salt, and pepper. Taste and adjust the salt. Keep aside.
- In a large bowl combine the baby arugula, cooked chicken, sliced strawberries, blueberries, and chopped pecans.
- Pour over the prepared honey balsamic dressing and toss to coat.
- Divide among serving plates and add crumbled goat cheese.
- Serve immediately.
Amount Per Serving: Calories: 417 Total Fat: 30g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 70mg Sodium: 191mg Carbohydrates: 17g Fiber: 2g Sugar: 14g Protein: 20g