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Lunch Recipes

Tangy Chicken Salad Recipe Puts a Flavorful Spin on the Classic Lunch Favorite

When you’re craving a flavorful yet filling lunch option, try this Tangy Chicken Salad recipe. This salad is a vibrant mixture of grilled chicken baby arugula and other flavorful ingredients. A from-scratch easy mustard vinaigrette does double duty as a glaze for the chicken and dressing for this zingy dish. Toasting pine nuts is another key ingredient that intensifies the salad’s flavor, but it’s easy to burn them in the oven. The fix: Use your microwave! Spread nuts in a single layer, then heat in 30-second intervals, stirring, until lightly toasted. You’ll spend about 25 minutes prepping this dish — minus getting the grill ready — before having a hearty dish to savor for lunch.

This recipe uses chicken tenders as it cooks up juicy and succulent. But, you can use another protein such as steak or shrimp and grill them until they’re fully cooked. Share your favorite salad ingredients with us in the comments below!

For more salad recipes, try these Healthy Pasta Salad recipes and Cucumber Salad.


4 servings

Total Time

Prep Time


  • 1 lb. chicken tenders
  • 2 red peppers, seeded, cut into 8 strips each
  • 2 Tbs. whole-grain mustard
  • 1 Tbs. olive oil
  • 1 Tbs. fresh lemon juice
  • 2 cloves garlic, finely chopped
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 6 cups baby arugula
  • 1 ripe avocado, pitted, peeled, sliced
  • ¼ cup toasted pine nuts



Prepare grill for medium direct-heat cooking. In large bowl, combine chicken and pepper strips. In small bowl, combine mustard, oil, lemon juice, garlic, salt and pepper. Drizzle half of dressing mixture over chicken and peppers; toss until evenly coated and combined.

• Grill chicken and peppers, turning once, until chicken is no longer pink in centers and peppers are tender, 3–4 min. per side. Evenly divide arugula among 4 plates. Top with chicken and peppers. Add avocado and sprinkle with pine nuts. Drizzle with remaining dressing.


  • Calories: 320
  • Fat: 18 gram
  • Saturated Fat: 2 gram
  • Protein: 31 gram
  • Carbohydrate: 12 gram
  • Fiber: 6 gram
  • Cholesterol: 55 mg
  • Sugar: 5 gram
  • Sodium: 360 mg
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