Name: Quinoa, Arugula, Chicken Salad with Champagne Vinaigrette
Prep time: 10 min
Ingredients: 3 cups Baby Arugula; 2 pcs Fire Roasted Tomato in Oil; 5 Asparagus Spears ((steamed)); 1 tbsp Pine Nuts; 1/4 cup Rainbow Quinoa ((cooked)); 5 oz Chicken Breast ((grilled)); 4 tbsp Champagne Vinegrette ((I make a recipe I found on Epicurious.com))

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This is a take on California Pizza Kitchen’s Quinoa and Arugula Salad with Chicken.

Quinoa, Arugula, Chicken Salad with Champagne Vinaigrette

Deb Rath

This is a take on California Pizza Kitchen's Quinoa and Arugula Salad with Chicken.

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Prep Time 10 mins

Course Salad

Servings 1

Ingredients

3 cups Baby Arugula
2 pcs Fire Roasted Tomato in Oil
5 Asparagus Spears (steamed)
1 tbsp Pine Nuts
1/4 cup Rainbow Quinoa (cooked)
5 oz Chicken Breast (grilled)
4 tbsp Champagne Vinegrette (I make a recipe I found on Epicurious.com)

Instructions

Place arugula on plate.
Julienne roasted tomato and sprinkle on top of arugula.
Cut asparagus into 1 1/2 pieces and add to salad.
Sprinkle quinoa over arugula.
Chop grilled chicken breast into bite-size pieces. Place on top of salad.
Add pine nuts.
Top with dressing and toss. Enjoy!

Notes

I typically keep 1 cup of cooked quinoa and 10-15 grilled chicken breasts in the refrigerator for use throughout the week. It cuts down on meal prep whether it's making lunches for work or a quick dinner.

Keyword Arugula, Chicken, Quinoa