This is a recipe do-over from last spring. You can find the original recipe by clicking below. Here, I've added blue berries for an additional antioxidant boost, a bit of quinoa for a healthier carbohydrate, and doubled the dressing which also serves as a marinade for the chicken. My Chicken, Berry, and Quinoa Salad will give you the energy you need to keep going throughout the day.
Chicken, Berry, and Quinoa Salad
inspired by my Chicken & Berry Mixed Greens Salad
For the dressing and marinade:
1/8 cup extra virgin olive oil
1/8 cup balsamic vinegar
Zest of one lemon
1/4 cup fresh squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon honey
2 cloves minced garlic
1/2 teaspoon herbs de Provence
Salt and pepper to taste
For the salad:
1 gallon sized resealable plastic bag
4 boneless, skinless chicken breasts
1 cup balsamic dressing, divided (see above)
2 heads romaine lettuce, washed and chopped
2 tablespoons fresh basil, chopped
2 tablespoon fresh mint, chopped
2 tablespoon fresh Italian flat leaf parsley, chopped
1/2 cup red onion, finely sliced
1 cup blueberries
1 cup strawberries
1 cup cooked quinoa
To make the salad dressing and marinade: Blend all ingredients together in an electric blender or immersion blender until smooth.
To make and assemble the salad: Preheat your grill to medium-high heat. While the grill heats, place the chicken and 1/2 cup of the dressing mixture into the bag. Seal the bag and shake until the chicken is coated in the marinade. Let the chicken marinate for 12 minutes. With tongs, remove the chicken from the bag and place on the grill. Discard the marinade. Grill for 6-8 minutes. Turn and grill for 6-8 minutes more or until a meat thermometer stuck on one of the breasts reads 165 degrees. Remove from the grill. Set aside and rest for 5 minutes before slicing into 1-inch strips.
Meanwhile, mix together the romaine lettuce, basil, mint, and parsley in a large serving bowl. Divide the mixture evenly over 4 plates. Top each plate with 2 tablespoons of the red onion, 1/4 cup blueberries, 1/4 cup strawberries, and 1/4 cup quinoa, one sliced chicken breast. Serve with the remaining balsamic dressing.
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