Chicken Quinoa Bowl with Strawberries Pecans
Ingredients
- 2 tablespoons balsamic vinegar
- 2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, grated
- ½ teaspoon kosher salt
- ⅛ teaspoon ground pepper
- ⅓ cup extra-virgin olive oil
- 4 cups torn romaine lettuce
- 2 cups cooked quinoa, cooled
- 2 cups shredded or chopped cooked chicken
- 8 large strawberries, quartered
- ½ small watermelon radish or 4 small red radishes, thinly sliced
- ¼ cup crumbled goat cheese
- ¼ cup chopped pecans, toasted
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