Chicken Quinoa Salad

Ingredients

chicken breast baked

32 oz

baby arugula

8 handfuls

quinoa cooked

6 cup

avocado sliced

4

scallions sliced

4 -2

basil packed down tight

2 cup

garlic cloves fat

8

lemon medium, zest only

4

lemon juice fresh

8 tbsp

olive oil

1 1/3 cup

salt to taste

2 tsp

pepper cracked, to taste

1 tsp

sour cream optional

1/2 to 1/4 cup

Method

1. 01Make the basil dressing. Place basil, garlic, lemon zest, and lemon juice in a food processor and pulse until finely chopped.
2. 02Pour in olive oil, salt, and pepper and pulse to combine without making it too smooth.
3. 03Transfer to a bowl or jar and whisk in sour cream if desired, adjusting salt as needed. Dressing keeps 4 days refrigerated.
4. 04Toss arugula with quinoa, scallions, and some dressing to lightly coat.
5. 05Divide between two bowls. Add chicken and avocado to each.
6. 06Spoon more dressing over chicken and season avocado with salt and pepper. Enjoy.