This arugula salad screams springtime! Tender chicken paired with blackberries, feta, and a sumac dressing that brings it all together. We also add saffron-infused barley, which makes this dish a hearty meal that’ll satisfy your entire family. Oh, and don’t forget the flatbread chips for extra crunch!
When the weather starts to turn, I’m all about main-dish, dinner-worthy salads. No lettuce with croutons and a store-bought dressing. I’m talking about piling high a truckload of ingredients that marry together flawlessly. Besides this gem right here, other favorites include this Sunshine Cobb Salad with Bright Vinaigrette, these Piadine’s with Creamy Italian Salad, and my Homemade Antipasto Salad with Tangy Dressing.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
Hodge-podge salads are one of my favorites. A little bit of this, a little bit of that… using up fresh produce that you have on hand for the season. I already had these items in my fridge, but I’ll also list some tasty swaps below!
SUMAC DRESSING:
- Olive Oil
- Tahini
- Garlic Cloves
- Lemon
- Sumac
- Agave Nectar
- Salt + Black Pepper
- Water
FOR THE SALAD:
- Springer Mountain Farms Grilled Chicken Breast Strips
- Arugula
- Toasted Flatbread
- Blackberries
- Pomegranate Seeds
- Cooked Barley (+ Saffron)
- Feta
- Red Onion
- Mint
- Italian Parsley
- Zaatar
For convenience, I used Springer Mountain Farms Grilled Chicken Breast Strips. However, feel free to cook your own and utilize their breasts, thighs, or whichever cut you prefer! All of their chicken products are gluten free and are raised on American-grown, pesticide-free, 100% corn and soybean meal.
VARIATIONS FOR THIS SALAD:
I’m a firm believer of making recipes your own. So feel free to add or substitute with any of the following.
FRUITS:
- Strawberries
- Blueberries
- Raspberries
- Cherries
- Cantaloupe
- Avocado
CHEESE:
- Goat Cheese
- Fresh Mozzarella Pearls
- Halloumi
- Bread Cheese
- Paneer
BREADS & GRAINS:
- Toasted Pita Bread
- Couscous
- Farro
- Quinoa
- Freekeh
If you’ve tried any additional substitutions, let me know in the comments below! I love trying all of your spins on my recipes!
MORE RECIPES YOU’LL LOVE FOR SPRING:
California Chickpea Avocado Salad
Chicken Dijon Cobb with Dill-Dijon Vinaigrette
Strawberry Spinach Salad with Apples
Kitchen Sink Mediterranean Quinoa Salad
Ramen Noodle Salad with Chicken and Mandarin Oranges
Grilled Salmon Salad with Citrus Vinaigrette
Healthy Chicken Salad with Apples and Pecans
Cobb Salad Grilled Chicken Sandwiches
CLICK HERE FOR MORE RECIPES!
- 3 tbsp. Olive Oil
- 3 tbsp. Tahini
- 2 Garlic Cloves, minced
- Juice of ½ Lemon
- 1 tbsp. Sumac
- 1 tsp. Agave Nectar
- ½ tsp. Salt
- ¼ tsp. Ground Black Pepper
- Water, as needed to thin
- 1 cup Barley, cooked & seasoned
- 1 small pinch Saffron, optional
- 8 oz. Springer Mountain Farms Grilled Chicken Breast Strips
- 4 cups Arugula
- 1 clamshell Blackberries
- ¼ cup Pomegranate Seeds
- ½ cup Feta Cheese, crumbled
- ¼ Red Onion, thinly sliced
- 2 tbsp. Chopped Mint
- ¼ cup Chopped Parsley
- Toasted Flatbread Chips, as desired
- 2 tsp. Za’atar, optional
- Cook the barley according to packaged direction. If desired, add a sprinkle of sumac for extra flavor and color while boiling. This will take about 25 minutes. Allow the barley to cool completely before adding to the salad.
- Whisk together the ingredients for the vinaigrette in a bowl. Set aside.
- Assemble all the ingredients for the salad in a large serving dish. Drizzle with desired amount of dressing and toss together to coat. Serve immediately.
NOTES ON THIS RECIPE:
- For even more flavor, you can cook the barley in chicken stock instead of water.
- If you’re not a fan of raw red onions, you can use shallots instead or leave them out altogether. I personally like the extra bite they provide.
- I usually buy my sumac and za’atar through Amazon. The Z&Z brand is my favorite for both.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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