Quinoa Chicken Salad

Prep: 20 mins Cook: 20 mins

 

Makes: 4 servings

Ingredients

• Nonstick cooking spray
• 4 boneless, skinless chicken breasts (about 1 pound)
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups water
• 3/4 cup quinoa
• 1/4 cup mint, chopped
• 2 scallions, chopped
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh orange juice
• 1 teaspoon orange zest
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 2 tablespoons chopped walnuts
• 1 cup diced apple with peel
• 1/2 cup diced red onion

Directions

1. Coat a grill pan with cooking spray and heat over medium-high heat. Season chicken with the salt and black pepper; cook 8 to 10 minutes a side until cooked through. Cool 2 to 3 minutes, then slice into thin strips.
2. Meanwhile, fill a saucepan with the water and add the quinoa. Bring to a boil; reduce heat to medium low, cover and simmer 15 minutes. Fluff quinoa with a fork and then refrigerate for 30 minutes.
3. In a medium bowl, whisk together the mint, scallions, vinegar, orange juice, orange zest, mustard and oil. Mix in the walnuts, apple, and red onion. Add the quinoa and toss to coat. Serve topped with chicken.