Chicken Quinoa Powerhouse Salad with Lemon Parsley Vinaigrette

• Gluten free

• Meat

  • 1 Chicken breast, boneless skinless cooked & diced

• Produce

  • 2 tbsp Cherries, dried
  • 1/4 cup Cherry tomatoes
  • 2 cups Combo of spinach
  • 2 cups Parsley, packed fresh leaves and stems
  • 1/3 cup Red cabbage
  • 1/4 cup Red onion

• Condiments

  • 2 tbsp Lemon juice
  • 2 tbsp Lemon parsley vinaigrette

• Pasta & Grains

  • 1/4 cup Quinoa, cooked

• Baking & Spices

  • 1 Kosher salt & black pepper

• Oils & Vinegars

  • 2 tbsp Champagne vinegar
  • 1/4 cup Olive oil

• Nuts & Seeds

  • 2 tbsp Almonds, roasted

• Dairy

  • 2 tbsp Feta

Found on thebakermama.com

Description

Ingredients

• Lemon Parsley Vinaigrette:
• 2 cups packed fresh parsley, leaves and stems
• 2 tablespoons lemon juice
• 2 tablespoons champagne vinegar
• ¼ cup olive oil
• kosher salt & black pepper, to taste
• Salad:
• 2 cups combo of spinach, kale & arugula
• ⅓ cup thinly sliced red cabbage
• 1 boneless skinless chicken breast, cooked & diced
• ¼ cup cooked quinoa
• ¼ cup chopped red onion
• ¼ cup halved cherry tomatoes
• 2 tablespoons dried cherries
• 2 tablespoons chopped roasted almonds
• 2 tablespoons crumbled feta
• 2-3 tablespoons lemon parsley vinaigrette

Directions

• For the vinaigrette, pulse parsley, lemon juice, champagne vinegar and olive oil in a food processor until well blended. Season to taste with salt and pepper.
• For the salad, place the greens, cabbage, chicken, quinoa, red onion and cherry tomatoes in a medium bowl. Toss with 2-3 tablespoons of the prepared lemon parsley vinaigrette. Add the dried cherries, chopped almonds and crumbled feta and toss to combine. Serve and enjoy!