Ancient Grain Arugula Salad

In this copycat Panera Ancient Grain Arugula Salad, sliced grilled chicken, cooked grains, juicy red grapes and crisp apples top a peppery arugula and cabbage blend and is drizzled with a simple apple cider vinaigrette. This recipe will serve 4 entree portions.

📝 Ingredients

• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1-2 pinches kosher salt
• 1 tablespoon apple cider vinegar
• 1 tablespoon white balsamic vinegar
• 1/4 cup apple cider
• 2 tablespoons olive oil
• 1 (heaping) teaspoon dijon mustard
• 1 teaspoon honey
• juice from 1 small lemon (about 2 tablespoons)
• 1 tablespoon olive oil
• 1 tablespoon grated garlic
• 1 tablespoon fresh sage (minced)
• 1/2 tablespoon fresh rosemary (minced)
• 1/2 tablespoon fresh thyme leaves (minced)
• 1/2 teaspoon paprika
• 1 pound boneless skinless chicken thighs (or thin-cut chicken breasts)
• kosher salt
• black pepper (freshly ground )
• olive oil spray (for grill pan)
• 5 ounces baby arugula
• 2 cups coleslaw mix (green cabbage and carrots)
• 1 apple (sliced into matchsticks (fuji, honeycrisp or cosmic crisp))
• 1 cup red seedless grapes (halved)
• 8 ounces cooked grains (quinoa, brown rice and lentils (*see notes))
• 1/4 cup toasted pepitas ((see notes))
• goat cheese (optional)

👨‍🍳 Instructions

1. 1--- FOR THE CIDER VINAIGRETTE: ---
2. 2In a jar add the garlic powder, onion powder, plus a generous pinch of kosher. Pour in the apple cider vinegar and white balsamic. Whisk to combine. Adding the vinegar to the salt will help dissolve and better flavor the dressing.
3. 3Then add the apple cider, Dijon, honey and 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.
4. 4--- MAKE THE CHICKEN: ---
5. 5In a mixing bowl, measure and add in the minced fresh rosemary, thyme, sage, grated garlic (I use the chunky garlic that comes in the tube – so fast!), paprika, juice of a small lemon and olive oil.
6. 6Add the chicken thighs (or thin-cut chicken breasts) to the bowl and toss well to coat. Let marinate while you preheat your grill pan over medium heat.
7. 7Spray 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°.
8. 8Transfer the chicken to a cutting board and repeat with the remaining chicken thighs. Let rest for about 5 minutes before thinly slicing.
9. 9--- FOR THE ANCIENT GRAIN SALAD: ---
10. 10Divide arugula, slaw, grains, apples and grapes almond deep bowls or plates. Top with sliced grilled chicken and toasted pepitas.
11. 11Drizzle with 1 to 2 tablespoons of the dressing.