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Chicken Quinoa Salad

URL: https://wendypolisi.com/bombay-chicken-quinoa-salad/

Ingredients

The salad

  • 1 pound boneless skinless chicken breasts
  • 1 ½ cups cooked quinoa
  • 1 mango peeled, pitted and diced
  • 2 stalks celery, trimmed and sliced thin
  • ½ cup currants or raisins
  • 4 scallions trimmed and sliced
  • ¼ cup almonds, toasted and chopped

The dressing

  • 2 tablespoons lemon juice
  • 1 teaspoon maple syrup
  • ½ teaspoon sea salt
  • ½ teaspoon curry powder
  • ⅛ teaspoon black pepper
  • ¼ cup extra virgin olive oil

Spices

  • 1 ½ teaspoons curry powder
  • 1 teaspoon sea salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon black pepper
  • 1 spray olive oil spray

Instructions

  1. Heat a skillet or indoor grill to medium and spray with olive oil.
  2. In a small bowl, combine the spices.
  3. Spray the chicken with olive oil and rub with the spice mixture.
  4. Cook the chicken for 5 minutes per side or until cooked through, then chop into ½ inch pieces.
  5. In a large bowl, combine the chicken with quinoa, mango, celery, currants, scallions, and almonds.
  6. In a glass jar or blender, combine the dressing ingredients and mix until smooth.
  7. Toss the dressing with the chicken mixture and serve at room temperature or chilled.

Nutrition Facts (estimated)

Servings
6
Calories
323
Total fat
15g
Total carbohydrates
28g
Total protein
20g
Sodium
692mg
Cholesterol
48mg

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