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Chicken Quinoa Salad

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 493kcal

Ingredients

  • 1 cup Quinoa
  • 6 cups Spring mix
  • 1/2 lb Chicken breast boneless skinless
  • 1 tbsp Extra-virgin olive oil
  • 1/2 cup Feta cheese
  • 2 tbsp Grape tomatoes
  • 1/4 cup Kalamata olives
  • 2 cups Artichoke hearts
  • Crusty bread

Dressing

  • 6 tbsp Extra-virgin olive oil
  • 2 tbsp Red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove Garlic grated
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees.
  • Cook the quinoa according to the instructions on the package. Once cooked, drain well if needed and place in a large bowl to cool. Season with salt and pepper to taste.
  • In a bowl, whisk the dressing ingredients together until fully combined. Once the quinoa cools down toss the dressing and kale with the quinoa and set aside.
  • Season the chicken on both sides with salt and pepper. Heat an oven safe nonstick pan on medium heat. Once hot, add the oil. Sear the chicken on both sides to a deep golden brown. Then place the pan in the oven and cook the chicken to an internal temperature of 160 degrees using a thermometer. Once cooked set chicken aside on a cutting board for 3 to 5 minutes then dice into bite sized pieces.
  • Mix the apple, pecan, and dried cherries into the kale/quinoa. Then mix in the chicken. Season with salt and pepper if needed before serving.

Nutrition

Calories: 493kcal | Carbohydrates: 40g | Protein: 19g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 85mg | Potassium: 529mg | Fiber: 5g | Sugar: 9g | Vitamin A: 320IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 3mg