Looking for a quick, tasty and healthy meal? This chicken salad is just the ticket, full of flavour and sure to keep you feeling full long after you are finished eating.
Ingredients:
- 3 large chicken breasts
- 4 cloves of garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups of water
- 1/2 cup chopped scallions
- 3/4 cup dried cranberries
- 3/4 cup slivered almonds
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons balsamic vinegar
- 1 tablespoons honey
- 1/4 cup and 1 tbsp. lemon juice
- 1 teaspoon dried sage
- Salt and pepper to taste
Instructions:
- Cut the breasts into 3 strips each. Rub the chicken with the chopped garlic, sage, and salt and pepper to taste. Place in a bowl or baking dish with 1/4 cup of lemon juice and the red wine vinegar. Cover and refrigerate for at least a half hour, overnight is best.
- Place the quinoa and water in a sauce pan. Bring to a boil over high heat, then reduce to a simmer and cover. In about 15 minutes, the quinoa should absorb all the water and be al dente. Place in a bowl to cool completely.
- When the chicken is ready, grill it until completely cooked through, about 6 minutes each, turning every few minutes for even cooking. When you remove the chicken from the heat, immediately wrap in aluminum foil to save the juice that runs off.
- While the chicken cools, whisk the olive oil, balsamic vinegar, honey, 1 tablespoon of lemon juice, and some salt and pepper in a bowl. Stir in the chopped scallions to coat them and add flavor.
- When the chicken is cool enough to handle, chop into 1-inch cubes. Toss the chicken with the quinoa, cranberries, almonds, scallions, and dressing. Add salt and pepper to taste.
