INGREDIENTS
6 cups
baby arugula
2 cups
basil leaves
1 head
broccoli
15 ozs
canned chickpeas
1 cup
cherry tomatoes
2
chicken breasts
2 cups
cooked quinoa
1 Tablespoon
dijon mustard
2 servings
fresh chives
1 cup
frozen corn
2 cloves
garlic
2 servings
kosher salt
1/2 cup
olive oil
2 servings
olive oil
2 servings
red chili flakes
2 Tablespoons
red wine vinegar
1 tsp
salt
1/2 cup
white cheddar cheese