• 1/3 cup G Hughes Zero Sugar Balsamic Dressing

• 2 grilled chicken breasts

• 1 cup cooked quinoa

• Grape tomatoes, halved

• Fresh mozzarella pearls

• 1/2 cup chopped onion

• 1 handful arugula

1. In a large bowl, combine the cooked quinoa, grape tomatoes, mozzarella pearls, chopped onion, and arugula.

2. Pour the G Hughes Zero Sugar Balsamic Dressing over the mixture and toss well to ensure everything is evenly coated. Set aside.

3. Grill the chicken breasts until the internal temperature reaches 165°F. Once cooked, remove from the grill and slice.

4. Divide the quinoa salad between two plates and top each with sliced grilled chicken. Drizzle with additional balsamic dressing if desired.