Roasted Chicken Spinach Cabbage Tomato Cucumber Mushroom and Quinoa Salad with Balsamic Vinaigrette
Ingredients
- 2 Cups heirloom spinach
- 1/2 Cup mushrooms, sliced
- 1/2 Cup tomatoes on the vine, sliced length-wise
- 1/2 Cup cucumber, chopped
- 1/2 Cup purple cabbage, chopped
- 8 Ounces organic roasted chicken, chopped
- 1 Cup quinoa, cooked
- 4 Teaspoons balsamic vinegar
- 2 Tablespoons olive oil
- Himalayan salt, to taste
Instructions
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