This protein-packed salad is filled with quinoa, fiber-rich figs, and heart-healthy arugula. A salad with a serious nutritional and flavorful punch!
Prep Time: 15 minutes Cook Time: 20 minutes Serving Size: 4-6
Small Pot
Ingredients
1/2 cup Shredded Chicken or Chicken Cubes
Salt
INSTRUCTIONS
Cook the quinoa: In a small pot, bring 1½ cups of water, the stock concentrate, and a large pinch of salt to a boil. Once boiling, add the quinoa. Cover and reduce to a low simmer for 20 minutes, until tender. Once the quinoa is done, transfer to a baking sheet and place in the freezer for about 3-5 minutes to cool slightly.
Make the vinaigrette: In a large bowl, combine the shallot, sherry vinegar, honey, and a large pinch of salt and pepper. Whisk in the olive oil.
Prepare the salad: Toss the cooled quinoa with the vinaigrette along with the chicken, almonds, mint, and arugula. Taste and season with salt and pepper as needed.
Serve: Top with the figs, feta cheese, and remaining mint leaves. Enjoy!
TIP: During Sunday meal prep (or whatever day you choose) make a cup or two of shredded chicken to have on hand for the week. Shredded chicken is easy to make in the Crock-Pot and a great protein boost to any salad or to add with a side of veggies. You’ll thank me by Thursday when you don’t feel like cooking!
Bon appétit!
You can find more recipes under the “food & drink” category or follow my foodie account @JustCallMeChefJJ on Instagram for more recipe ideas & to see what I’m eating around the world!
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