I must have been hungry when I came up with this salad idea...I almost always need protein on my salad so I am not hungry 1 hour later. This salad has ample protein from the chicken, nuts and quinoa. Even with all this protein I decided to make a protein rich dressing with tahini AND serve the whole thing with my gluten free, dairy free version of what I call Texas Toast.
for the salad:
1 jar marinated artichoke hearts - drained but reserve marinade
quinoa (cook according to directions) - about 1/4 per serving
for the dressing:
Lemon-Tahini "Italian Dressing"
1/4 cup reserved marinade from artichokes
1/4 cup tahini sauce
zest and juice from 1/2 lemon
1/4 teaspoon fresh ground pepper
(optional) salt to taste
for the Texas Toast:
dairy free, gluten free bread - I used Udi's White Sandwich Bread
Earth Balance spread
Italian dried herb seasoning
Spread Earth Balance on one side of bread. Sprinkle with italian seasoning, garlic powder and a dash of salt. Place spread side down on hot griddle or frying pan and heat until toasted.