2 heads romaine lettuce, roughly chopped
2 handfuls Arugula
1 cup cherry tomatoes, cut in halves
2 tablespoons olive oil
1/3 large red onion, finely diced
2 cups cooked Quinoa
Sea salt for sprinkling
4 cups chopped boneless roast chicken (I use store-bought)
3-4 medium sized plums, pitted and sliced into wedges
Use Hoisin Plum Dressing
In a large salad bowl, toss together the romaine lettuce, arugula and cherry tomatoes. Set aside.
In a skillet or wok, heat the olive oil on high heat. Saute the diced red onion for 2 to 3 minutes until translucent and lightly golden. Add the cooked quinoa and a sprinkling of sea salt to the onions, tossing for another minute or so.
Add the quinoa and onions to the salad mixture. Also add the chopped chicken and plums. Toss everything together until thoroughly mixed. Drizzle the Hoisin Plum Dressing before serving.