Chicken Quinoa Salad

Ingredients

chicken breastbaked

Pescatarianextra-firm tofu pressed and cubedpress first, sear for color

8 oz8 oz

baby arugula

2 handfuls

quinoacooked

1 1/2 cup

avocadosliced

1

scallionssliced

1-2

basilpacked down tight

1/2 cup

garlic clovesfat

2

lemonmedium, zest only

1

lemon juicefresh

2 tbsp

olive oil

1/3 cup

saltto taste

1/2 tsp

peppercracked, to taste

1/4 tsp

sour creamoptional

Pescatariancoconut cream

1/8 to 1/4 cup2 tbsp

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.