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Arugula Salad with Chicken, Black Quinoa, and Lemon-Tahini DressingArugula Salad with Roasted Chicken, Black Quinoa, and Lemon-Tahini Dressing
- 5oz baby arugula
- cup cooked black quinoa
- cup thinly sliced carrots
- cup diced cucumbers
- 1 roasted chicken breast, shredded
- Juice of half a lemon
- 1 teaspoon white wine vinegar
- 1 tablespoon tahini
- cup olive oil
- teaspoon salt
Directions:View on Big Girls Small Kitchen
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