Home Kitchen Ancient Grain Arugula Salad

Why do food places retire their DEPENDABLE menu items?

This is what I ask myself every time my regular things are removed from a menu. Taco Bell did it years ago with their chili cheese burritos and most recently with their crispy potato soft tacos. Panera also removed THE DEPENDABLE salad (in my opinion).. their ancient grain arugula salad with chicken.

I would order that salad with a cup of autumn squash soup once a week while Malloree played middle school volleyball. It was my absolute go-to regular meal on those game nights! Pure Panera perfection. Until they discontinued it. Never to be served again.

So what’s a girl to do but recreate it herself?

For this Ancient Grain Arugula Salad Gather:

• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• onion powder – Lends additional bold oniony flavor.
• kosher salt – Enhances the flavors in the recipe.
• apple cider vinegar – For tang and acidity.
• white balsamic vinegar – Adds floral and fruity notes with a sweet finish.
• apple cider – Try to look for fresh pressed apple cider (NOT apple cider vinegar). We’re lucky and live around the corner from a cider mill.
• dijon mustard – Adds flavor and helps emulsify the dressing.
• honey – Lends sweetness and flavor.

• lemon juice – Lends acidity for tenderizing and subtle citrus flavor.
• garlic – Lends distinct punchy flavor.
• sage (fresh) – Lends a woodsy, earthy, and slightly peppery, yet fresh flavor.
• rosemary (fresh)- Adds a fresh pine-like or woodsy flavor with notes of lemon, pepper and sage.
• thyme (fresh) – Adds a subtle earthy, slightly minty and lemony flavor.
• paprika – Adds color and subtle flavor.
• olive oil – Lends fat and flavor.
• boneless skinless chicken thighs – Or substitute with boneless skinless chicken breasts.
• baby arugula – A fresh leafy green that is slightly bitter and peppery.
• coleslaw – Adds savory crunch to the salad.
• cooked blend of grains (i.e. quinoa, brown rice and lentils) – I used TruRoots olive oil and sea salt quinoa, brown rice and lentils. (not sponsored)
• apples – Like fuji, honeycrisp or cosmic crisp.
• grapes – I use seedless red grapes.
• roasted and salted pepitas (shelled pumpkin seeds) – For crunch.

Make The Vinaigrette:

In a jar add the 1/4 teaspoon each of garlic powder and onion powder, a generous pinch of kosher and 1 tablespoon each apple cider vinegar and white balsamic. Whisk to combine.

Pro tip: adding the vinegar to the salt will help dissolve and flavor the dressing more efficiently.

Then add 1/4 cup apple cider, 1 heaping teaspoon Dijon, 1 teaspoon honey and 2 tablespoons olive oil. Whisk or secure the lid and shake until combined. You may have to stir it again before pouring over your salad. Set aside.

Make the Chicken:

Moving on to the chicken. In a mixing bowl, measure and add 1/2 tablespoon minced fresh rosemary and thyme, 1 tablespoon minced sage, 1 tablespoon grated garlic (I use the chunky garlic that comes in the tube – so fast!), 1/2 a teaspoon of paprika, juice of 1 small lemon (about 2 tablespoons) and 1 tablespoon olive oil.

Mix well to combine.

Add 1 pound (give or take) of boneless, skinless chicken thighs or thin-cut chicken breasts to the bowl.

Toss well to coat.

Let marinade while your preheat your grill pan over medium heat.

Spray the grill pan with olive oil spray and season the chicken with kosher salt and freshly ground black pepper.

Grill the chicken 4 to 6 minutes a side or until the chicken is fully cooked. I use a instant read thermometer to check and make sure the internal temperature is at least 165°.

Transfer the chicken to a cutting board and repeat with the remaining chicken thighs. Let rest for about 5 minutes before thinly slicing.

Build The Salad:

Divide arugula, slaw, grains, apples and grapes almond deep bowls or plates. TruRoots makes little 8-1/2 ounce pouches of short cooking grains, which is what I used (TruRoots olive oil and sea salt quinoa, brown rice and lentil). The pouches truly come in handy for recipes like this. #notsponsored

Top with sliced grilled chicken and toasted pepitas. I toast the pepitas in a dry skillet over medium to medium-low heat until golden and fragrant.

Drizzle with 1 to 2 tablespoons of the dressing.

And serve.

Season with extra black pepper if desired.

Fresh, crisp and so savory and so much better than Panera. Sorry, Panera. I still love you though! I ate this salad all weekend and let me simply tell you, it’s even BETTER topped with crumbled goat cheese!

Enjoy! And if you give this Ancient Grain Arugula Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!