Spinach Arugula Salad (Gluten free, dairy free)

This spinach arugula salad is made with gluten-free air fried chicken cutlet, arugula, 1/2 avocado, dairy-free feta cheese, and a homemade creamy pesto sauce. It’s a delicious and nutritious meal that’s perfect for lunch or dinner. This spinach arugula salad is gluten-free and dairy-free, making it a perfect option for people with dietary restrictions.

The gluten-free air fried chicken cutlet is a good source of protein and healthy fats. The arugula is packed with vitamins and minerals. The avocado is a good source of healthy fats and fiber. The dairy-free feta cheese adds a salty and tangy flavor. The homemade creamy pesto sauce is made with fresh basil, pine nuts, and olive oil. The pesto is a delicious way to dress up the salad. If you don’t have time to prepare your own pesto, buy it at any grocery store!

Thisspinach arugula salad is also very easy to make. The chicken cutlet is air fried. This takes just a few minutes to cook. The pesto sauce is made in a blender or food processor. To cut back on time, buy chicken fingers instead for that crispy crunch. If are you not gluten free, use any breaded chicken!

WHY YOU’LL LOVE THIS RECIPE

• This spinach arugula salad is gluten-free and dairy-free, making it a good option for people with dietary restrictions.
• It’s a good source of protein, healthy fats, vitamins, and minerals.
• It’s low in calories and fat.
• It’s a refreshing and satisfying meal.
• It is easy to make and can be customized to your liking with extra toppings or a different dressing.
• It is versatile and can be served for lunch, dinner, or as a light snack.
• It is delicious and will leave you feeling satisfied all day!
• You can prepare the chicken cutlet ahead of time.
• The chicken cutlet is made in the air fryer so there is no oil.
• This salad uses minimal ingredients.
• You can make this salad in 30 minutes or less.

INGREDIENTS & SUBSTITUTIONS

GLUTEN-FREE AIR FRIED CHICKEN CUTLET:

The gluten-free air fried chicken cutlet is a good source of protein and healthy fats. It is also a good source of vitamins and minerals, such as niacin, phosphorus, and selenium. If you dont have a gluten free chicken cutlet, you can guy gluten free chicken fingers. You can also use a piece of grilled chicken. If you are not gluten free you can use a regular chicken cutlet.

Need my recipe for an easy gluten free chicken cutlet!? CLICK HERE

ARUGULA AND SPINACH:

Arugula is a leafy green vegetable that is packed with vitamins and minerals, such as vitamins A, C, and K. It is also a good source of fiber. Arugula has a peppery taste that pairs well with the creamy pesto sauce. Arugula can be substituted with other leafy greens, such as spinach, kale, or romaine lettuce.

Spinach is a leafy green vegetable that is packed with nutrients. It is a good source of vitamins A, C, and K, as well as folate, magnesium, and potassium. Spinach is also a good source of dietary fiber. It has a mild flavor that pairs well with other vegetables and fruits in salads.

AVOCADO:

Avocado is a fruit that is high in healthy fats and fiber. It is also a good source of vitamins C, E, and K. Avocado has a creamy texture that pairs well with the other ingredients in the salad. If you do not like avocado or cannot use avocado, substitute with healthy fats, such as nuts or seeds.

DAIRY-FREE FETA CHEESE:

Dairy-free feta cheese is a good source of calcium and protein. It is also a good source of probiotics, which are beneficial bacteria for the gut. Dairy-free feta cheese can be substituted with other types of cheese, such as vegan cheese or tofu.

If you are not dairy free, you can use regular cheese here instead!

If you don’t like feta, you can use goat cheese or mozzarella cheese too!

HOMEMADE CREAMY PESTO SAUCE:

The homemade creamy pesto sauce is made with fresh basil, spinach, pine nuts, olive oil, and oat milk. It is a delicious and flavorful sauce that pairs well with the other ingredients in the salad. To cut back on time, use store-bought pesto sauce!

TASTE & TEXTURE

The gluten-free air fried chicken cutlet is crispy on the outside and juicy on the inside. The arugula is peppery and refreshing. The avocado is creamy and flavorful. The dairy-free feta cheese is salty and tangy. And the homemade creamy pesto sauce is rich and flavorful. The combination of all of these flavors and textures is delicious and satisfying.

The gluten-free air fried chicken cutlet has a crispy crust and a juicy interior. The arugula is a peppery leafy green vegetable that has a slightly bitter taste. The avocado is a creamy fruit that has a buttery taste. The dairy-free feta cheese is a salty and tangy cheese that is made from plant-based ingredients. The homemade creamy pesto sauce is made with fresh basil, spinach, pine nuts, olive oil, and oat milk. It has a rich and flavorful taste.

DIRECTIONS

STEP 1

To make the pesto sauce, combine the basil, spinach, pine nuts, olive oil, and oat milk in a blender or food processor. Blend until smooth.

STEP 2

To assemble the salad, place the arugula in a bowl.

STEP 3

Top with the cooked chicken cutlet, avocado, feta cheese, and pesto sauce. Serve immediately.

EXPERT TIPS & TRICKS

You can use any type of protein you like in this salad. Some other options include grilled tofu, tempeh, or salmon. 

You can also use different types of leafy greens. Some other options include spinach, kale, or romaine lettuce. 

If you don’t have a food processor, you can make the pesto sauce by chopping the basil, spinach, and pine nuts finely and then whisking them together with the olive oil and oat milk. 

HOW TO MAKE THIS LOWER CARB

To make this spinach arugula salad lower in carbs you can use a piece of grilled chicken!

HOW TO MAKE THIS HEALTHIER

To make this spinach arugula salad healthier you can use a piece of grilled chicken instead of a chicken cutlet.

To make this salad lower in fat you can use fat free feta!

HOW TO MAKE THIS VEGAN

Feel free to substitute vegan chick’n instead of the chicken cutlet here to make this spinach arugula salad vegan.

HOW TO SERVE & STORE

Store the salad in the refrigerator for up to 3 days. When you’re ready to serve, let the salad come to room temperature before adding the pesto sauce.

You can serve the salad on its own or with a side of bread or crackers. You can also add other ingredients to the salad, such as grilled vegetables, roasted nuts, or seeds. If you are storing the salad in the refrigerator, make sure to keep it in an airtight container to prevent it from wilting.