Arugula Salad with Roasted Chicken, Black Quinoa, and Lemon-Tahini Dressing

Arugula Salad with Roasted Chicken, Black Quinoa, and Lemon-Tahini Dressing

Serving Size: Makes 2 servings

Ingredients

    For the salad:
  • 5oz baby arugula
  • ½ cup cooked black quinoa
  • ¼ cup thinly sliced carrots
  • ½ cup diced cucumbers
  • 1 roasted chicken breast, shredded
  • For the vinaigrette:
  • Juice of half a lemon
  • 1 teaspoon white wine vinegar
  • 1 tablespoon tahini
  • ¼ cup olive oil
  • ½ teaspoon salt

Instructions

  1. In a large salad bowl, combine all the ingredients for the salad.
  2. Make the vinaigrette: in a small mixing bowl, whisk together the lemon, vinegar, and tahini. Slowly whisk in the olive oil until it is emulsified and combined. Season with the salt. Alternatively, you can combine all the ingredients in a food processor and pulse until combined.
  3. Pour the dressing down the side of the bowl and toss the salad until combined. Serve as an appetizer or a hearty main course salad.
http://feedmephoebe.com/2012/01/arugula-salad-with-roasted-chicken-black-quinoa-and-lemon-tahini-dressing/

Comment Share This!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>