Name: Quinoa-Cranberry Grilled Chicken Salad
Total time: PT2700.0S
Yield: 6
Ingredients: 3 Chicken Breast; 4 clove Garlic; 3/4 cup Quinoa; 1/2 cup Scallion; 3/4 cup Dried Cranberries; 3/4 cup Slivered Almonds; 2 tablespoon Olive Oil; 3 tablespoon Red Wine Vinegar; 3 tablespoon Balsamic Vinegar; 1 tablespoon Honey; 2 Lemon; 1 teaspoon Dried Sage; to taste Salt; to taste Ground Black Pepper; 1 1/2 cup Water

Quinoa cranberry chicken salad made with chunks of tender chicken breast and quinoa tossed together in citrus dressing.

Low-Fat

Intermediate

Poultry

Quinoa-Cranberry Grilled Chicken Salad

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

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Chicken Breast

Garlic

clove

Quinoa

Scallion

Dried Cranberries

Slivered Almonds

Olive Oil

tablespoon

Red Wine Vinegar

Balsamic Vinegar

Honey

Lemon

Dried Sage

teaspoon

Salt

to taste

Ground Black Pepper

Water

Fridge

Stove

Grill

Rub the {@1:} with the {@3:}, {@2:} and {@4:} and {@0:}.

Rub the Chicken Breast (3 N/A) with the Garlic (4 clove) [chopped], Dried Sage (1 teaspoon) and Salt ( to taste) and Ground Black Pepper ( to taste).

Rub the Chicken Breast (3) with the Garlic (4 clove), Dried Sage (1 teaspoon) and Salt (to taste) and Ground Black Pepper (to taste).

Place in a bowl or baking dish with juice from {@1:} and {@0:}. Cover and refrigerate for at least a half-hour​.

Place in a bowl or baking dish with juice from Lemon (2 N/A) [freshly squeezed] and Red Wine Vinegar (3 tablespoon). Cover and refrigerate for at least a half-hour​.

Place in a bowl or baking dish with juice from Lemon (2) and Red Wine Vinegar (3 tablespoon). Cover and refrigerate for at least a half-hour​.

Place the {@0:} and {@1:} in a sauce pan.  Bring to a boil over high heat, then reduce to a simmer and cover.  After 15 minutes, the quinoa should absorb all the water and be al dente.  Place in a bowl to cool.

Place the Quinoa (3/4 cup) and Water (1 1/2 cup) in a sauce pan.  Bring to a boil over high heat, then reduce to a simmer and cover.  After 15 minutes, the quinoa should absorb all the water and be al dente.  Place in a bowl to cool.

When the chicken is ready, grill it until completely cooked through.  About 6 minutes each, turning every few minutes for even cooking.

Whisk the {@2:}, {@1:}, {@4:}, 1 tablespoon of lemon juice and {@5:} and {@0:} in a bowl.  Stir in the {@3:} to coat them and add flavor.

Whisk the Olive Oil (2 tablespoon), Balsamic Vinegar (3 tablespoon), Honey (1 tablespoon), 1 tablespoon of lemon juice and Salt ( to taste) and Ground Black Pepper ( to taste) in a bowl.  Stir in the Scallion (1/2 cup) [chopped] to coat them and add flavor.

Whisk the Olive Oil (2 tablespoon), Balsamic Vinegar (3 tablespoon), Honey (1 tablespoon), 1 tablespoon of lemon juice and Salt (to taste) and Ground Black Pepper (to taste) in a bowl.  Stir in the Scallion (1/2 cup) to coat them and add flavor.

When the chicken is cool enough to handle, chop it into 1-inch cubes.

Toss the chicken with quinoa. {@1:}, {@2:}, scallion and dressing. Add {@3:} and {@0:}.

Toss the chicken with quinoa. Dried Cranberries (3/4 cup), Slivered Almonds (3/4 cup), scallion and dressing. Add Salt ( to taste) and Ground Black Pepper ( to taste).

Toss the chicken with quinoa. Dried Cranberries (3/4 cup), Slivered Almonds (3/4 cup), scallion and dressing. Add Salt (to taste) and Ground Black Pepper (to taste).

Quinoa-Cranberry Grilled Chicken Salad

4.0

45MINS

$2.48

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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