INGREDIENTS
1 pint
cherry tomatoes (halved)
4 cups
lettuce (divided)
2 cups
sliced carrots
2 cups
cooked quinoa
2 cups
chicken
1
yellow pepper ( or red sliced)
1/4 cup
toasted almonds
Dressing
2
limes (quartered)
1/8 cup
honey
1/2 cup
cider vinegar
1 pinch
crushed red chilies
1/2 tsp
sea salt
1/3 cup
oil of choice
1 cup
fresh cilantro