The arugula “pesto” adds a mild peppery flavor and the end result is creamy and completely satisfying. Add to a whole wheat pita with avocado and tomatoes or on top of arugula or spinach salad.  Also great plain!

Arugula Pesto Chicken Salad Recipe

Arugula Pesto Chicken Salad
This is a fantastic, mayo-free spin on chicken salad and makes for a healthy lunchtime option. White meat chicken is a great lean-protein option to give you energy.
Recipe type: Lunch
Cuisine: Gluten-Free
  • 1 cup arugula
  • 1 cup fresh basil
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 12 oz (3/4 lb) cooked white meat chicken
  • 1 tsp lemon zest
  • Optional: You can also add ¼ cup raw chopped walnuts and/or ½ cup green grapes halfed.
  1. Put arugula and basil in mini food processor and pulse for 10 seconds
  2. Add olive oil, garlic, sea salt and pepper and pulse for 30 seconds
  3. Stir into a large bowl with chicken
  4. Zest with 1 tsp of lemon
  5. Serve chilled