Chicken-Quinoa Salad with Arugula and Pistachios

• Gluten free

• Meat

  • 4 (3-ounce skinless, boneless chicken breast cutlets, skinless boneless

• Produce

  • 4 cups Baby arugula
  • 1 cup Basil, packed leaves
  • 1 cup Cherry tomatoes

• Condiments

  • 1 1/2 tsp Dijon mustard
  • 2 tbsp Lemon juice, fresh

• Pasta & Grains

  • 3/4 cup Quinoa

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/3 cup Pistachios, unsalted

• Liquids

  • 2 1/4 cups Water

Found on keyingredient.com