Grilled Chicken Arugula Salad with Poppyseed Dressing
Simply grilled chicken thighs served over peppery arugula with crisp celery, creamy feta, and toasted almonds for added crunch. Finished with a tangy poppyseed dressing, this fresh and satisfying salad balances savory, creamy, and nutty flavors in every bite.
Nutritional facts
Protein
33g
Carbs
29g
Calories
760kcal
Fat
62g
Ingredients
Dried Cranberries, Arugula, White Vinegar, Kosher Salt, Feta Cheese, Sugar, Dijon Mustard, Garlic, Black Pepper, Celery, Almonds, Poppy Seeds, Canola and Olive Oil Blend, Chicken Thigh
Contains mustard, celery, milk, tree nuts (Almonds).
Reviews
4.4
Based on 966 reviews
Kathryn · 09/25/26
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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