Chicken Quinoa Salad

An easy and healthy meal that's packed with quinoa, chicken, greens and fresh lemon flavor!

Serves: 4Cook: 24 minutesTotal: 24 minutes

Serves: 4

Ingredients

  • 2 tablespoons cilantro, finely chopped
  • 3 tablespoons olive oil
  • 1/4 cup lime juice
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 cup Simple Truth Organic™ Quinoa
  • 2 cups Simple Truth Organic™ Chicken Broth
  • 2 teaspoons olive oil, divided
  • 2 Simple Truth™ Chicken Breasts (about 1 lb.), flattened and cut into 1” cubes
  • 1/2 cup red bell peppers, chopped
  • 1/2 cup green bell peppers, chopped
  • 1/2 cup red onion, chopped
  • 1 garlic clove, finely chopped
  • 1/3 cup Simple Truth Organic™ sweetened dried cranberries

Directions

  • To make the cilantro lime dressing, combine cilantro, 3 tablespoons olive oil, lime juice, brown sugar, salt and pepper in small bowl and whisk until blended. Set aside.
  • In 1 quart saucepan, cook quinoa by mixing quinoa and chicken broth. Let simmer. Turn heat to low. Cook until chicken broth is absorbed. Fluff quinoa with fork.
  • Heat 1 teaspoon olive oil in a 12” non-stick skillet over medium-high heat. Cook chicken for 7-10 minutes turning them until chicken has a light brown sear. Continue cooking for about 6-8 minutes longer or until internal temperature reaches 165°F. Set aside.
  • In same skillet, heat 1 teaspoon olive oil over medium-high heat. Add bell peppers, onion and garlic; cook stirring frequently for 4-6 minutes or until vegetables are crisp tender.
  • Place the quinoa in a large bowl and add chicken, vegetables, cranberries and cilantro-lime dressing. Combine well.
  • Refrigerate leftovers.

Recipe Information

Serves: 4

Ingredients

  • 2 tablespoons cilantro, finely chopped
  • 3 tablespoons olive oil
  • 1/4 cup lime juice
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 cup Simple Truth Organic™ Quinoa
  • 2 cups Simple Truth Organic™ Chicken Broth
  • 2 teaspoons olive oil, divided
  • 2 Simple Truth™ Chicken Breasts (about 1 lb.), flattened and cut into 1” cubes
  • 1/2 cup red bell peppers, chopped
  • 1/2 cup green bell peppers, chopped
  • 1/2 cup red onion, chopped
  • 1 garlic clove, finely chopped
  • 1/3 cup Simple Truth Organic™ sweetened dried cranberries

Directions

  • To make the cilantro lime dressing, combine cilantro, 3 tablespoons olive oil, lime juice, brown sugar, salt and pepper in small bowl and whisk until blended. Set aside.
  • In 1 quart saucepan, cook quinoa by mixing quinoa and chicken broth. Let simmer. Turn heat to low. Cook until chicken broth is absorbed. Fluff quinoa with fork.
  • Heat 1 teaspoon olive oil in a 12” non-stick skillet over medium-high heat. Cook chicken for 7-10 minutes turning them until chicken has a light brown sear. Continue cooking for about 6-8 minutes longer or until internal temperature reaches 165°F. Set aside.
  • In same skillet, heat 1 teaspoon olive oil over medium-high heat. Add bell peppers, onion and garlic; cook stirring frequently for 4-6 minutes or until vegetables are crisp tender.
  • Place the quinoa in a large bowl and add chicken, vegetables, cranberries and cilantro-lime dressing. Combine well.
  • Refrigerate leftovers.