Chicken Quinoa Salad
Total Time
20 minutes
Prep Time
20 minutes
Rating
5 out of 5 stars
(27)
Ingredients
2 servings
- 8 ounces baked Chicken breast ( or one can chickpeas, drained)
- 2 extra large handfuls baby arugula
- 1 ½ – 2 cups cooked quinoa
- 1 avocado, sliced
- 1-2 scallions, sliced
- optional additions: scallions, oranges, sunflower sprouts, hemp seeds, any nut or seed
- 1/2 cup basil (packed down tight, about 1 ounce)
- 2 fat garlic cloves
- zest from one medium lemon
- 2 tablespoons fresh lemon juice, more to taste
- 1/3 cup olive oil
- ½ teaspoon salt, more to taste
- ¼ teaspoon cracked pepper
- ⅛- ¼ cup mayo or sour cream (optional) or sub plain yogurt, vegan mayo, vegan sour cream or cashew cream.
How would you rate this recipe?
Preparation
Step 1
Make the Basil Dressing: Place basil, garlic and lemon zest and a food processor and pulse until finely chopped. Pour in olive oil, lemon juice, salt and pepper and pulse to combine (don’t make it too smooth). Place in a bowl or jar and whisk in some sour cream if you want it creamy ( adjusting salt as needed). This will keep 4 days in the fridge.
Step 2
Assemble salad. (You can keep all components separate if packing to take to work)
Step 3
Toss arugula with quinoa and scallions and some dressing to lightly coat. Divide among two bowls. Add chicken and avocado and any nuts or seeds that you like. Spoon a little more dressing over the chicken and season the avocado with salt and pepper. Enjoy!
Step 4
Save recipe for the next time?
