Ingredients

The following ingredients have 2 Servings
  • 8 ounces baked Chicken breast ( or one can chickpeas, drained)
  • 2 extra large handfuls baby arugula
  • 1 ½ – 2 cups cooked quinoa
  • 1 avocado, sliced
  • 1-2 scallions, sliced
  • optional additions: scallions, oranges, sunflower sprouts, hemp seeds, any nut or seed
  • 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
  • ½ teaspoon salt, more to taste
  • ¼ teaspoon cracked pepper
  • ⅛- ¼ cup mayo or sour cream (optional) or sub plain yogurt, vegan mayo, vegan sour cream or cashew cream.

Instruction

  • 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!