Arugula Salad With Roasted Chicken, Black Quinoa, And Lemon-tah

Name: Arugula Salad With Roasted Chicken, Black Quinoa, And Lemon-tah
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Arugula Salad with Chicken, Black Quinoa, and Lemon-Tahini Dressing; 2 servings Arugula Salad with Roasted Chicken, Black Quinoa, and Lemon-Tahini Dressing; 142 grams baby arugula; 2 servings Baking For Others: Birthday Chocolate Torte; 118 milliliters cooked black quinoa; 59 milliliters thinly sliced carrots; 118 milliliters diced cucumbers; 2 servings Great Minds Eat Alike: Kate Jaffes BGSK-Inspired Favorites; 2 Juice of half a lemon; 59 milliliters olive oil; 2 servings Recipe; 1 roasted chicken breast, shredded; 2 servings Pour the dressing down the side of the bowl and toss the salad until combined. Serve as an appetizer or a hearty main course salad; 1 teaspoons salt; 1 Tbsp tahini; 1 teaspoon white wine vinegar; 2 servings From my kitchen, making lunch with a little help from mom, to yours; 2 servings How to Build a Dream Small Kitchen

You can never have too many main course recipes, so give Arugula Salad With Roasted Chicken, Black Quinoa, And Lemon-tah a try. This dairy free recipe serves 2. One serving contains 934 calories, 50g of protein, and 46g of fat. A mixture of how to build a dream kitchen, arugula salad, baby arugula, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.