Arugula, Quinoa, Chicken and Fennel Salad with Lemon Mint Vinaigrette


I find it fitting to start the new year out with a salad. I don't know about you but I have definitely overeaten this holiday season! I think it's just the nature of the beast. It starts on Thanksgiving and goes right on through to new year's eve! So, today I share not only a salad, but my FAVORITE salad in the whole world. There is a restaurant in Kansas City called The Mixx and I had this salad there once and just knew I could recreate it at home so, I wrote down all the in

1 lb. boneless, skinless chicken breast
1 t. extra virgin olive oil
Salt and pepper
1/2 c. quinoa, cooked according to package directions and cooled
10 oz. baby arugula
1 large head fennel, core removed and thinly sliced
12 radishes, thinly sliced
8 T. parmesan cheese

For the dressing:

6 T. extra virgin olive oil
6 T. freshly squeezed lemon juice
1 t. salt
1/2 t. pepper
2 t. fresh mint, finely chopped
Preheat the oven to 375. Place the chicken breast(s) on a baking sheet that has been covered with foil and drizzle with olive oil. Season with salt and pepper and roast for 40-45 minutes until the...
See the full directions on my site


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