INGREDIENTS
2
Chicken breasts, boneless skinless
4 cups
Baby arugula
1/4 cup
Celery
1
Cucumber
1 clove
Garlic
1
Red bell pepper
1 tbsp
Balsamic vinegar
1 tsp
Dijon mustard
2 tsp
Honey
2/3 cup
Quinoa
1/2 tsp
Black pepper
1 1/4 tsp
Sea salt
3 tbsp
Olive oil, extra-virgin