Photo: Anna Pelzer
Arugula Salad with Chicken, Black Quinoa, and Lemon-Tahini DressingArugula Salad with Roasted Chicken, Black Quinoa, and Lemon-Tahini Dressing
10 ingredients
Makes 2 entree servings
openrecipes
Estimated Nutrition (whole recipe, rough)
656
Calories
44g
Protein
29g
Fat
56g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5oz baby arugula
- ½ cup cooked black quinoa
- ¼ cup thinly sliced carrots
- ½ cup diced cucumbers
- 1 roasted chicken breast, shredded
- Juice of half a lemon
- 1 teaspoon white wine vinegar
- 1 tablespoon tahini
- ¼ cup olive oil
- ½ teaspoon salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes