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 salad with pesto dressing is gluten-free and dairy-free, making it a perfect option for people with dietary restrictions.

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Servings salad

Ingredients

For the Salad:

1 air fried chicken cutlet gluten-free previously prepared
1/2 - 1 cup arugula
1/2 cup spinach fresh
1/2 avocado sliced
1/4 cup feta cheese dairy-free

Homemade Creamy Pesto Sauce Dressing:

2 cups basil fresh
1 cup spinach fresh
2 tablespoons pine nuts
2-3 tablespoons olive oil
2-3 tablespoons oat milk

Instructions

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.
To assemble the salad, place the arugula and spinach in a bowl.
Top with the cooked chicken cutlet, avocado, feta cheese, and pesto sauce. Serve immediately.

Notes

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.This salad can be made ahead of time and stored 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.

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