Assemble quinoa chicken salad on a bed of lettuce before serving
Enjoy this light yet filling salad for an easy summer meal. Orange zest and cherries add fruity tang to the chicken quinoa salad. Delicous served warm from the stove or chilled.
Ingredients: 1 pkg of chicken breasts, diced Green Onion Bell Pepper Zest of one orange 2 Tablespoons olive oil 1 teaspoon lemon pepper 1 teaspoon Italian seasoning 1 teaspoon oregano 1 serving quinoa per serving (1/4 cup dry) Bullion cube ½ cup cherries (fresh or thawed) per serving ¼ cup sliced almonds per serving 1 cup lettuce per serving Raspberry vinaigrette (optional)
Saute the chicken in olive oil with the green onion, bell pepper and spices. Add the orange zest during the last minute or two of cooking. Set aside.
Prepare the quinoa as per package directions. Add the bullion cube to the cooking water. Set aside when done.
Prepare the cherries. Wash and pit fresh cherries or thaw out frozen cherries, reserving juice.
Place 1 cup lettuce in individual salad bowls. Spring mix or herb salad is wonderful with this recipe.
Put one serving of cooked quinoa on the bed of lettuce.
Add the cooked chicken.
Top with the cherries and sliced almonds. Pour any remaining cherry juice over the salad or add a light salad dressing such as raspberry vinaigrette.
Substitute grapes for cherries.
Substitute pine nuts or walnuts for slivered almonds
Use left over roasted chicken or rotisserie chicken. Toss with the orange zest and diced vegetables before adding to the salad.