Chicken, Quinoa And Chopped Veggie Salad with a Pesto Vinaigrette
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
Wash quinoa well and cook according to package directions. Set aside and let cool.
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.
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.
Layer the lettuce, quinoa, cucumbers, tomatoes, radishes in a large glass bowl.
Chop the chicken into ½ inch piece and sprinkle on top.
When ready to serve, pour dressing over salad, toss well and serve with avocado on top.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2019/04/22/chicken-quinoa-chopped-veggie-salad-pesto-vinaigrette/