Yields: 4 servings
Prep time: 20 minutes
Cook Time: 30 minutes
Ingredients:
For the Salad:
- 1 cup dry quinoa
- 2 cups chicken or vegetable broth
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon olive oil
- Salt and freshly ground black pepper
- 4 cups mixed greens (arugula, spinach, etc.)
- 1 cup sliced strawberries
- 1 cup blueberries
- 1/2 cup sliced almonds
- 1/2 cup crumbled goat cheese
- 1/2 English cucumber, sliced
- 1/4 red onion, thinly sliced
For the Strawberry-Balsamic Vinaigrette:
- 1/2 cup sliced strawberries
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper
Instructions:
1. Cook the quinoa:
- Rinse the quinoa in a fine-mesh strainer under cold water.
- In a medium saucepan, combine quinoa and broth. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender and liquid is absorbed.
- Fluff with a fork and set aside to cool.
2. Prepare the chicken:
- Preheat oven to 400 degrees F (200 degrees C).
- Pound chicken breasts to an even thickness. Drizzle with olive oil, salt, and pepper.
- Bake chicken for 20-25 minutes or until cooked through (internal temperature of 165 degrees F).
- Allow chicken to rest for 5-10 minutes before slicing.
3. Make the vinaigrette:
- Combine strawberries, balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a blender or food processor. Blend until smooth.
4. Assemble the salad:
- In a large bowl, combine cooled quinoa, mixed greens, strawberries, blueberries, almonds, goat cheese, cucumber, and red onion.
- Add sliced chicken to the salad.
- Drizzle desired amount of Strawberry-Balsamic Vinaigrette over salad and toss to coat.
Tips:
- Make Ahead: Cook the quinoa and chicken in advance to save time. The vinaigrette can also be prepared a day or two ahead of time.
- Variations: Swap out nuts, cheese, or try different berries like raspberries or blackberries.
- Storage: Store leftover salad and vinaigrette separately in airtight containers in the refrigerator. The salad is best enjoyed within a few days.
Enjoy your refreshing and flavorful Berry Chicken Quinoa Salad!
