Summer Herb Chicken Chopped Salad

This post is sponsored by Blue Diamond Nut Thins.

A flavorful, 30-minute arugula salad with grilled chicken, bacon, cherry tomatoes, corn, blackberries, peaches, fresh basil, thyme & more! Plus a tangy dijon vinaigrette!

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Dinner at our house pretty much always follows two guidelines: simple + tasty. This ratatouille with whipped feta, quinoa salad, cajun salmon, almond chicken stir fry, and these honey mustard pretzel turkey burgers are all regulars in our dinner rotation.

But lately, we’ve been really into “bucket-sized” salads (as the boys like to call it) – AKA minimal lettuce and loaded with all things fresh and delicious. It’s just too darn hot to eat anything else!

This salad is one variation of the bucket-sized salads – it’s been our favorite combo yet.

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This salad is perfect for summer, using ingredients you can get at any local farmers market. It’s seasonal, flavorful, requires almost no heat, and comes together in 30 minutes. And did I mention it’s basically all things delicious

Organic arugula
Butter lettuce
Grilled chicken
Bacon
Cherry tomatoes
Corn
Blackberries
Peaches
Jalapeño
Fresh avocado
Fresh basil & thyme
Goat cheese
Pistachos

And the dressing? You don’t wanna miss it. Dijon mustard, champagne vinegar, garlic, olive oil, salt and pepper. Simply perfect.

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We split this recipe into 3-4 servings for a healthy, hearty summer entree and serve it with Blue Diamond Almond Flax Seed Artisan Nut Thins. They add an extra layer of crunch and flavor that can’t be beat.

Summer Herb Chicken Chopped Salad

A flavorful, 30-minute arugula salad with grilled chicken, bacon, cherry tomatoes, corn, blackberries, peaches, fresh basil, thyme & more! Plus a tangy dijon vinaigrette!

Ingredients:

For the salad:

  • 4 cups fresh arugula
  • 1 cup butter lettuce, chopped
  • 2 slices of bacon, cooked and crumbled
  • 2 grilled chicken breast, chopped
  • 2 ears grilled corn, cut off the cob
  • 1/2 cup grape tomatoes, quartered
  • 2/3 cup blackberries
  • 1 yellow peach, diced
  • (optional) 1 jalapeño, sliced
  • 1 avocado, chopped
  • 1/3 cup crumbled goat cheese
  • 1/2 cup chopped roasted/salted cashews

For the dressing:

  • 1 teaspoon Dijon mustard
  • 3 Tablespoons champagne vinegar
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup vegetable oil
  • Crackers or chips (such as Blue Diamond Flax Seed Artisan Nut Thins), for serving.

Directions:

  1. In a large bowl, mix together arugula, lettuce, chicken, bacon, corn, tomatoes, blackberries, peaches, jalapeño, avocado, goat cheese, and cashews. Sprinkle with salt and pepper then toss thoroughly.
  2. In a smaller bowl, whisk together dijon mustard, vinegar, garlic, salt, and pepper until well blended. Slowly pour in oil and whisk until emulsified. Pour over salad, then toss once more. Serve with crackers or chips (such as Nut Thins).