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lemon chicken quinoa salad

Ingredients:
10 chicken tenders
1/4 cup olive oil
1 lemon, zested and juiced
6 cloves garlic, minced
1 tsp. freshly ground black pepper
1 1/2 tsp. kosher salt

For the salad:

2 cups quinoa
2 large red bell peppers, diced
5 Persian cucumbers, diced
1 small red onion, diced
1 cup cherry tomatoes, halved
1 cup golden raisins, rehydrated in warm water
1 cup  feta cheese, crumbled
1/4 cup fresh mint, chopped

For the dressing:

1/3 cup lemon juice
1/2 cup olive oil
1 1/2 tsp. salt
1 tsp. crushed dried mint
1 tsp. ground black pepper
1 tsp. seasoned salt

Method:

To make the dressing, whisk together everything in a small bowl to blend and set aside in the refrigerator until needed. 

For the chicken, add the olive oil, lemon juice, lemon zest, garlic, salt and pepper into a large bowl. Mix together and add the chicken. Stir well to coat, then cover the bowl in plastic wrap. Allow the chicken to marinate for at least 2 hours and up to overnight.

I like to cook my chicken in the panini maker, but any grill will do. It takes about 5 minutes in the panini maker. 

Cook the quinoa as directed on the box, and allow to cool.

In a large mixing bowl, combine the quinoa,  all of the vegetables and drained, re-hydrated raisins. Mix to combine. If not serving immediately at this point, you can refrigerate this mixture until ready to eat, it usually keeps in my refrigerator for up to a week. When ready to serve, toss in the feta cheese and enough dressing to lightly coat. Eat cold or at room temperature and serve with the warm chicken.

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