Chicken, Arugula & Blue Cheese Salad
with Roasted Carrots, Walnuts & Potato Wedges
- Eggs
- Milk
- Tree Nuts
Cool blue cheese dressing meets warm roasted carrots in this hearty chicken and arugula salad. Sprinkle walnuts over the top for a nutty, crunchy garnish that pairs perfectly with the savory, tangy blue cheese. A side of roasted potato wedges are perfect for dipping in any leftover dressing.
Ingredients
12 ounce
Carrots
12 ounce
Potatoes
1 teaspoon
Garlic Powder
2 ounce
Arugula
1.5 ounce
Blue Cheese Dressing
(Contains: Eggs, Milk)
½ ounce
Walnuts
(Contains: Tree Nuts)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Cut potatoes into 1⁄2-inch-thick wedges. • Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper (spread out across entire sheet for 4). Toss potatoes on empty side of sheet with a drizzle of oil, salt, and pepper (use a separate baking sheet for 4). Roast on top rack until tender, 20-25 minutes. (For 4, roast potatoes on top rack and carrots on middle rack.)
• Once veggies have roasted 10 minutes, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer chicken to a cutting board.
• In a large bowl, combine arugula, roasted carrots, and blue cheese dressing.
• Slice chicken crosswise. • Divide arugula and blue cheese salad and potato wedges between plates in separate sections. Top salad with chicken and garnish with walnuts. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The blue cheese dressing divided opinions — some loved the tangy pairing with arugula and roasted carrots, while others found it too mild, runny, or not blue-cheesy enough.
- Ease of prep: Quick and easy to cook, with straightforward steps that come together in about 30 minutes.
- Suggestions: Add blue cheese crumbles to boost flavor and richness; a squeeze of lemon or some dried fruit can add brightness to balance the salad. If arugula feels too bitter on its own, mix in a milder green like romaine or spinach.
- Portions: A few reviewers felt the arugula was too little for two full salad servings, so consider supplementing with extra greens.
- Sides: Several customers felt the potato wedges were an odd pairing with the salad; others cubed and added them directly to the salad for a more cohesive dish.
Reviews from our home cooks
Meal was very good. We could have used a little bit more blue cheese dressing. The chicken was tender and juicy. The potatoes did not brown in the oven and so I had to put them in a pan to brown them. Also, in the photo they look like they were good sized potatoes, and we got very small ones.
The arugula was very fresh! Nice surprise. My Mom is picky, but she ate all her plate. Which hardly ever happens! I thought it was going to be "ok," but this was the best meal yet. Easy to put together too. 😁
I loved the blue cheese and walnuts in this salad. The roasted carrots added another great flavor. Would repeat this recipe
I love the texture of arugula. Paired with the blue cheese and chicken made it even better.
Delicious idea roasted carrots and bleu cheese. The whole meal was great and easy to cook.
We really enjoyed this meal. The addition of arugula salad was brilliant. It added a needed freshness to the meal.
Nice change of pace adding a salad to the meal. The roasted carrots were a nice touch!
This was a weird recipe. The roasted carrots in the salad and then potato wedges on the side made this dish feel disjointed. I would not order this recipe again. I would love seeing more salads on the menu though.
Adding in dried fruit or jam sauce perfected the layered flavors on the salad. Without it, the blue cheese overpowered the combinations in recipe.
Good flavors. Some blue cheese crumbles would have been nice. Kind of a light meal, serve with bread to be a bit more filling.
