Arugula, Chicken, and Quinoa Salad with Creamy Beetroot Dressing
Main Dishes Lunch American Mediterranean Meal Prep Recipe Poultry Salad Dressing Salads Vegetable Dish Whole Grain Dish
This nutrient-dense salad can be prepped ahead of time. Store all of the components—cooked chicken, cooked quinoa, arugula, cooked beets, and dressing—in separate containers in your fridge. Toss together a nourishing lunch in minutes with all of your prepped ingredients!
Preparation Note
You'll need to have pre-cooked beets for this recipe. You can easily cook them in the Instant Pot with this recipe, or in the oven with this recipe. You'll also need to have about 2 cups of cooked quinoa for this recipe. Use my Basic Quinoa recipe and cook 1 to 2 cups of quinoa. You can use leftover roasted chicken for this recipe, poached chicken, or store-bought rotisserie chicken!
Ingredients
Salad
8 cups
baby arugula
2 cups
cooked
quinoa
2 cups
cooked chicken
3 medium
beets
cooked and chopped
2
green onions
sliced
1 handfuls
broccoli sprouts
Dressing
¼ cups
cooked and chopped
beets
4 tablespoons
raw cashew butter
(or tahini)
4 tablespoons
lemon juice
4 tablespoons
water
1 cloves
garlic
½ teaspoons
ground cumin
½ teaspoons
sea salt
4 tablespoons
extra virgin olive oil
