Lunchbox Chicken Quinoa Salad

By Melissa Lain, an Integrative Nutrition, Health and Wellness Coach.
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They make convenient breakfast or lunchbox options for busy families and the added Rugani carrots and Rugani 100% Carrot Juice, ensures a beta carotene nutrient boost (because beta carotene is heat stable).

Prep 10 mins
Cook 0 mins
Ready-in 10 mins

Ingredients

Leftover chicken pulled/sliced
Leftover quinoa (cooked as per package instructions)
1 cup of butter lettuce chopped into bite sized pieces
1/2 Granny Smith apple, finely sliced
1/2 orange peeled and diced into bite sized pieces
1/2 orange juiced
1/8 cup of walnuts diced
1 Tbsp extra-virgin olive oil
Salt and pepper to taste

Method

  1. Mix all the ingredients together, drizzle salad with extra virgin olive oil and the juice from 1/2 the orange.
  2. Place the salad, the apple slices and lettuce into a bento lunchbox to ensure freshness.
  3. Enjoy it with a refreshing Rugani 100% Green Juice.

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