Lemony Chicken Salad with Quinoa
INGREDIENTS 8 ounces baked Chicken breast ( or one can chickpeas, drained) 2 extra large handfuls baby arugula 1 1/2 – 2 cups cooked quinoa 1 avocado, sliced 1–2 scallions, sliced optional additions: scallions, oranges, sunflower sprouts, hemp seeds, any nut or seed
Creamy Basil Dressing:
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
1/2 teaspoon salt, more to taste
1/4 teaspoon cracked pepper
1/8– 1/4 cup mayo or sour cream (optional) or sub plain yogurt, vegan mayo, vegan sour cream or cashew cream.
INSTRUCTIONS
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.
Assemble salad. (You can keep all components separate if packing to take to work)
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!
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