Quinoa, Arugula, Chicken Salad with Champagne Vinaigrette
This is a take on California Pizza Kitchen's Quinoa and Arugula Salad with Chicken.
Keyword: Arugula, Chicken, Quinoa
Author: Deb Rath
3 cupsBaby Arugula
2pcsFire Roasted Tomato in Oil
5 ozChicken Breast(grilled)
4tbspChampagne Vinegrette(I make a recipe I found on Epicurious.com)
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!
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.