Salads

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

22

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

4
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
Nutritions

Calories
493

Sodium
1422mg
59% DV

Fat
30g
47% DV

Protein
23g
46% DV

Carbs
31g
10% DV

Fiber
10g
41% DV

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Our Instant Pot green chile pork tacos recipe is our version of Instant pot street tacos pork style! You do not need to wait for Tuesday to make these green chili pork tacos, especially since you probably already have everything you need to make them in your pantry. While these green chili pork tacos are ...

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