Chicken and Quinoa Salad

What a great way to introduce healthy eating to your kids. It’s a tasty, versatile dish that can be enjoyed at lunch or dinner, and stores well as a make-ahead meal.

PREP
20
Minutes
COOKING
40
Minutes
CALORIES
460
Per Serving
PROTEIN
43
Grams

Ingredients

3 Sanderson Farms® Boneless Skinless Chicken Breast Fillets, sliced in half horizontally to create six chicken breast fillets

2 cups water

1 cup quinoa

½ cup orange juice

1 Tablespoon rice vinegar

2 Tablespoons olive oil, divided

¼ teaspoon black pepper

1 teaspoon salt, divided

½ cup almond slices

½ cup diced dried apricots

1 medium Gala apple, diced

¼ cup chopped flat leaf parsley

Directions

1. In a fine mesh strainer, rinse quinoa under cold water until water runs clear.

2. In a 3-quart saucepot, add 2 cups of water and the quinoa. Bring to a boil. Reduce to a simmer and cook covered for 15 minutes. Place cooked quinoa in a large bowl and set aside.

3. In a small bowl, combine the orange juice, rice vinegar and 1 Tablespoon of olive oil. Set aside.

4. Season chicken with black pepper and a ½ teaspoon salt.

5. In a 12 inch skillet, over medium heat, add 1 tablespoon olive oil. Add 3 fillets and cook for 4 minutes on each side or until internal temperature reaches 165°F. Repeat with remaining fillets.

6. Add almond slices, apricots, apples, parsley and a ½ teaspoon salt to the quinoa. Add orange juice mixture and mix salad. Slice chicken.

7. To serve, place salad on a plate and top with chicken.

NUTRITION FACTS

Calories

460

Fat

16g

Saturated Fat

2.5g

Sodium

650mg

Carbohydrate

38g

Sugars

14g

Protein

43g