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Chicken, Quinoa And Chopped Veggie Salad with Pesto Vinaigrette

April 22, 2019 By Liza Cannata Leave a Comment

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In case you can’t tell, I am super into creating fun, healthy salads.  Especially, this time of year when the weather is getting warmer and bikini season is upon us.  I like to make a big batch at the beginning of the week to have on hand for quick, healthy meals.  This flavor loaded chicken, quinoa and pesto salad is one of my all-time favorite make-ahead meals.  A hearty, healthy salad that is ideal for a satisfying lunch or a light dinner.  It has everything you need in one bowl: chicken breasts cubes, quinoa, veggies, and pesto.   It is entirely satisfying, protein-packed and nutrient-rich.   Enjoy!

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Chicken, Quinoa And Chopped Veggie Salad with a Pesto Vinaigrette
 
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Author: Three Hungry Boys
Serves: 6 servings
Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 English cucumber, peeled, seeded and chopped into a ½ inch dice
  • 1 heart of romaine, trimmed and roughly chopped
  • 4 radishes, thinly sliced
  • ½ cup quinoa
  • 1-pint cherry tomatoes, quartered
  • 1 avocado
  • Dressing
  • ½ cup basil
  • 3 tablespoons pine nuts
  • 2 tablespoons lemon juice
  • ½ cup olive oil
  • ¼ teaspoon salt
  • fresh ground pepper
Instructions
  1. Wash quinoa well and cook according to package directions. Set aside and let cool.
  2. Pre-heat oven to 400 degrees. Season the chicken on both sides with salt and pepper. Heat 1 tablespoon oil in a large frying pan. Sear the chicken until crisp and golden, about 2 minutes per side. Place pan in hot oven and roast until cooked through, about 8-10 minutes. Remove and let cool.
  3. Meanwhile, make the dressing. Place basil, pine nuts, lemon juice, salt, and pepper in a food processor and run until coarsely chopped. Scrape down the sides and slowly add olive oil in a steady stream until smooth. Transfer to clean bowl or jar.
  4. Layer the lettuce, quinoa, cucumbers, tomatoes, radishes in a large glass bowl.
  5. Chop the chicken into ½ inch piece and sprinkle on top.
  6. When ready to serve, pour dressing over salad, toss well and serve with avocado on top.
3.4.3177

 

Filed Under: All Recipes, Gluten-free, Salad Tagged With: chicken quinoa salad, chopped salad, gluten-free, pesto

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Welcome to Three Hungry Boys!
Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

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