26 oz. skinless, boneless chicken breasts, trimmed and cut into 1-inch chunks
¼cupwhole wheat flour
3tablespoonsextra virgin olive oildivided
1teaspoongrated lemon rind
2tablespoonsfresh lemon juice
2teaspoonsDijon mustard
2cupspitted coarsely chopped peaches or nectarines (about 2 medium-sized fruits)
1 ½cupscooked quinoacooled
1cuphalved pitted cherries
¼cupraw almondschopped
Mixed greens
Salt & pepper to taste
Instructions
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.
Notes
Save time by cooking quinoa and chicken at the same time. While quinoa and chicken are cooking be preparing all other ingredients.