Grilled Chicken & Peach Quinoa Salad


Clean Eating - - RECIPE INDEX -

Bit­ter arugula’s got bite, but late­sum­mer peaches and a cit­rusy maple dress­ing hit the sweet notes to give this sea­sonal salad the per­fect bal­ance of fla­vors. If tak­ing this salad to go, store the dress­ing in a sep­a­rate con­tainer and toss with the salad when you’re ready to eat.

1 cup quinoa, rinsed 1 lb boneless, skin­less chicken breasts

Pinch each sea salt and ground black pep­per 1 tbsp ex­tra-vir­gin olive oil 2 peaches, pit­ted and diced 2 stalks cel­ery, diced 4 cups lightly packed baby arugula ½ cup chopped fresh flat-leaf pars­ley ½ cup crum­bled goat cheese, op­tional 1/3 cup sliced un­salted al­monds, toasted

DRESS­ING 3 tbsp ex­tra-vir­gin olive oil 3 tbsp fresh lemon juice 2 tbsp fresh orange juice 4 tsp minced shal­lot

2 tsp pure maple syrup or raw honey ½ tsp sea salt ½ tsp lemon zest

1. Pre­pare dress­ing: In a small bowl, whisk to­gether all dress­ing in­gre­di­ents. Set aside.

2. Cook quinoa ac­cord­ing to pack­age di­rec­tions. Re­move from heat; let stand for 10 min­utes. Fluff with a fork. Un­cover; let cool.

3. Mean­while, halve chicken breasts hor­i­zon­tally through cen­ter to make thin cut­lets; sprin­kle with pinch each salt and pep­per. In a grill pan, heat 1 tbsp oil on medium. Add chicken; cook, turn­ing once, un­til no longer pink in­side, 6 to 8 min­utes. Trans­fer to a cut­ting board; thinly slice.

4. In a large bowl, gen­tly toss to­gether quinoa, peaches, cel­ery, arugula, pars­ley, goat cheese (if us­ing) and al­monds. Di­vide quinoa mix­ture and chicken among bowls or air­tight con­tain­ers. Toss with dress­ing just be­fore serv­ing. Keep salad and dress­ing cov­ered in the re­frig­er­a­tor for up to 4 days.

PER SERV­ING (1/6 of recipe): Calo­ries: 352, To­tal Fat: 16 g, Sat. Fat: 3.5 g, Mo­noun­sat­u­rated Fat: 9 g, Polyun­sat­u­rated Fat: 3 g, Carbs: 28 g, Fiber: 4 g, Sug­ars: 8 g, Pro­tein: 23 g, Sodium: 280 mg, Choles­terol: 46 mg

COST PER PLATE: $2.00 TO­TAL COST: $ $12.00

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