What’s for Dinner?

Story by Meredith Nelson / July 12, 2016

STAFF RECIPE FILE

Quick & Easy Chopped Chicken Salad w/ Arugula, Quinoa, and Broccoli

For each person, use:
½ cup cooked quinoa
½ cup sautéed or roasted chicken
1 cup combined chopped cherry tomatoes, roasted broccoli
2 cups arugula
2 Tbs. dressing

Chicken Salad

(See above for amounts)

Quinoa
Sautéed or roasted chicken
Roasted broccoli
Cherry tomatoes
Arugula

Serve with basil vinaigrette:
2 cups basil leaves
1 small clove garlic
2 Tbs. red wine vinegar
¼ cup grated parmesan
½ tsp. kosher salt
¼ cup extra-virgin olive oil
Combine ingredients in a blender.
Yields 10 Tbs.

 

For most intense flavor, mix salad with dressing just before serving.

Delicious served warm or cold.

Taken from NutritionAction.com