Sauvignon Blanc + Avocado and Quinoa Chicken Salad

Serves: 4 Total Time: 15 min

INGREDIENTS

• 3 cups baby spinach
• 3 cups arugula
• 1 cooked rotisserie chicken, sliced
• 2 medium avocados, sliced
• 1 cup cherry tomatoes, halved
• 1 large English cucumber, sliced
• 1 1/3 cup red quinoa, cooked
• ¼ cup white wine vinegar
• ¼ cup olive oil
• 1 tsp sea salt
• ¼ tsp freshly ground black pepper

INSTRUCTIONS

To assemble the salad:

1. Thoroughly wash the baby spinach and arugula, squeezing out any excess water.
2. In a small bowl, whisk together the white wine vinegar, olive oil, sea salt and black pepper.
3. To make individual salads, split the greens between 4 bowls. Spoon 1/3 cup of red quinoa on top of the greens. Add a ¼ cup of tomatoes, ¼ of the sliced cucumbers and half an avocado to each bowl. Fan the sliced chicken over the top and drizzle with vinaigrette.