Sunday, January 13, 2013

Chicken and Quinoa Almond Salad


2 cups low-sodium, fat-free chicken broth
1 1/2 cups quinoa/brown rice blend
non-fat cooking spray
1 pound skinless/boneless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup chopped celery
1/2 cup shredded carrots
1/3 cup dried cranberries
1/4 cup slivered almonds, toasted
2 tablespoons minced red onion
1/4 cup fresh basil

1/4 cup pear vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons olive oil  

 1. Steam quinoa/brown rice combo with chicken broth according to your steamer's instructions.

 2. Heat saucepan to medium-high and coat with cooking spray. Filet chicken breasts and add to pan with salt, pepper, and basil. Cook on each side until done. Let cool and then chop into bite-sized pieces.
3. Prepare dressing: combine first 5 ingredients in a small bowl. Gradually add olive oil, stirring with whisk to blend.
 4. Combine steamed quinoa, celery, carrots, cranberries, and red onion in a large bowl. Add dressing, toss gently to coat. Cover and chill for at least an hour. Top with toasted, slivered almonds just before serving.

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