Grilled Chicken & Peach Quinoa Salad
SERVES 6. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 35 MINUTES.
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