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Arugula Salad With Roasted Chicken, Black Quinoa, And Lemon-Tahini Dressing

Nutrition per serving    (USDA % daily values)
CAL
575
FAT
129%
CHOL
31%
SOD
64%

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Ingredients for 2 servings

5 oz baby arugula

½ cup cooked black quinoa

¼ cup thinly sliced carrots

½ cup diced cucumbers

1 roasted chicken breast, shredded

Juice of half a lemon

1 teaspoon white wine vinegar

1 tablespoon tahini

¼ cup olive oil

½ teaspoon salt

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