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arugula and chicken salad in a large bowl with a spoon

Easy Arugula Chicken Salad with Grapes

This arugula and chicken salad with grapes is quick to prep and topped off with a creamy homemade dressing. The salad is delicious, healthy, and easy, as well as being gluten free,  dairy free, and paleo.
Course Salad
Cuisine American, Italian
Keyword Arugula Chicken Salad with Grapes
Prep Time 15 minutes
Cook Time 12 minutes
Servings 6
Calories 581kcal


Grilled Chicken

  • 1 1/4 pounds boneless and skinless chicken thighs
  • 1/4 cup avocado oil or extra virgin olive oil
  • 6-8 garlic cloves minced
  • 2 lemons juiced
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper


  • 1 1/2 cups California grapes halved
  • 1 1/2 cups cherry tomatoes halved
  • 4 cups arugula
  • 1/2 cup roasted cashews chopped
  • 1/4 cup basil leaves chopped
  • 1/4 cup mint leaves chopped
  • 1/3 cup pickled red onions


  • 3/4 cup homemade paleo mayonnaise
  • 2 tablespoons honey
  • 1 teaspoon garlic powder
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper


  • Mix all of the chicken marinade ingredients together in a bowl. Add the chicken thighs along with the marinade to a large Ziploc bag or into a shallow container so the chicken can be fully submerged. Let marinate for at least 30 minutes or overnight in the refrigerator.
  • Once you are ready to cook the chicken, turn the grill on to preheat to 450 degrees Fahrenheit. Once it has reached temperature, grill chicken thighs on the hot spots (hottest parts of the grill) for about 6-7 minutes per side. Set aside and cut into strips.
  • Add tomatoes and grapes to a mixing bowl and pour in half of the dressing. Stir well and set aside.
  • Combine all of the salad ingredients together in a large bowl or on a platter. Add in the dressed tomatoes and grapes and mix well.
  • Serve with extra dressing on the side. Taste for additional salt and pepper. Serve right away and garnish with extra cashews, parsley, and mint.


  • Storage: Be sure to store the salad and dressing separately because the salad will begin to break down and get soggy if it’s sitting in the dressing for a few days.
  • Mayonnaise: Make homemade mayonnaise if you can… it’s a game changer.
  • Greens: If you aren’t into arugula, you can use another one of your favorite greens like fresh spinach, romaine lettuce, etc.
  • Chicken: Chicken breasts can be used in place of thighs. Be sure to cook them until the internal temperature reaches 165 degrees Fahrenheit.


Calories: 581kcal | Carbohydrates: 25g | Protein: 18g | Fat: 46g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 826mg | Potassium: 531mg | Fiber: 3g | Sugar: 14g | Calcium: 74mg