Chicken Quinoa Fruit Salad

A filling Summer salad packed with protein!

Course Lunch

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 250

Author Kim

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.