Chicken, Quinoa And Chopped Veggie Salad with a Pesto Vinaigrette
Serves: 6 servings
  • 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
  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.
Recipe by Three Hungry Boys at