Chicken, Quinoa and Fruit Salad and WIAW
Hi ya’ll! I hope everyone is having a wonderful Wednesday morning so far. I’m looking forward to a fun day with the kids at Van Grows. It has become a summer tradition for us. If you’re local to the Fort Worth area; check it out.
My new Cooking Light magazine, which I love, came in the mail this weekend. Don’t you love getting fun things in the mail? Not only does Cooking Light have a great magazine, but they also have a great website and cookbooks. The problem is; I get the magazine, look through it and find tons of recipes I want to try, but I don’t. Anyone else have this problem? I’ve challenged myself to try at least 5 recipes out of the magazine this month. Let’s start off with a perfect summer salad recipe. I adapted this quite a bit from the original recipe. The original recipe has brown rice instead of quinoa and I did my chicken a little different, but the general idea is the same. Have you ever cooked with quinoa? Check out the stats here. It is a very nutritious and versatile food to add to your diet.
- 2 6 oz. skinless, boneless chicken breasts, trimmed and cut into 1-inch chunks
- ¼ cup whole wheat flour
- 3 tablespoons extra virgin olive oil divided
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cups pitted coarsely chopped peaches or nectarines (about 2 medium-sized fruits)
- 1 ½ cups cooked quinoa cooled
- 1 cup halved pitted cherries
- ¼ cup raw almonds chopped
- Mixed greens
- Salt & pepper to taste
- Cook quinoa according to package instructions. If your quinoa is not prerinsed, rinse in a strainer, as it naturally has a bitter coating called saponin. To cook 1-1/2 cups, use about 1/2 cup dry quinoa and about 1 cup of water. Cooks for about 15 minutes. Allow quinoa to cool a bit before adding it to the salad.
- Meanwhile, heat 1 tablespoon evoo in a medium skillet over medium-high heat. Salt chicken chunks and dredge the chicken into the flour. Once all chicken chunks have been dredged in the flour, transfer them to the heated skillet. Cook until golden and no longer pink on the inside, about 10 minutes. Allow chicken to cool for a few minutes before combining in the salad.
- While chicken is cooking, combine oil, rind, juice, and mustard in a large bowl, stirring well with a whisk. Cut fruit.
- Last, add cooked quinoa, chicken chunks, fruit, and almonds to the oil/lemon mixture; toss well. Serve over mixed greens and salt and pepper to taste.
Save time by cooking quinoa and chicken at the same time. While quinoa and chicken are cooking be preparing all other ingredients.
And now to explain, for those of you that don’t know, WIAW(in my case this will be WIA yesterday). A fellow food blogger at Peas and Crayons came up with the idea to document your eats for the day and post. Some of you may be thinking, “Who cares what she ate” and I totally understand that. However, it’s a good way for me to reflect on my eating for the day and it may give others ideas for snacks or other food ideas. I’ve actually gotten a lot of ideas by reading other bloggers’ WIAWs, so here goes nothing.
Hopefully, you guys had some good stuff yesterday too!!
Have a WONDERFUL Wednesday everyone!