Lemony Chicken Arugula Quinoa Salad

Step 1

Place basil, garlic and lemon zest and a food processor and pulse until finely chopped. Pour in  olive oil, lemon juice, salt and pepper and pulse to combine ( don’t make it too smooth).  Place in a bowl or jar and whisk in some sour cream if you want it creamy ( adjusting salt as needed). This will keep 4 days in the fridge.

Step 2

Assemble salad. You can keep all components separate if packing to take to work.

Step 3

Or toss arugula with quinoa and scallions and some dressing to lightly coat. Divide among two bowls. Add chicken and avocado and any nuts or seeds that you  like. Spoon a little more dressing over the chicken and season the avocado with salt and pepper.

Step 4

Enjoy!