Fruit, Chicken, and Quinoa Salad with Citrus Poppy Seed Dressing
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 8 (about 1⅔ cups each)
Ingredients
Salad:
1 cup quinoa (uncooked), rinsed and drained + 1⅓ cups water
1 quart strawberries, quartered
1 pint blueberries
1 mango, diced
1 pint raspberries
1½ lb boneless, skinless chicken breast, cooked and sliced
1 cup walnut halves
½ cup (2 oz) feta, crumbled
Dressing:
Juice of 1 lime
¼ cup apple cider vinegar
⅓ cup honey
⅓ cup olive oil
½ tsp salt
1 Tbsp dijon mustard
1 Tbsp poppy seeds
Instructions
In a small saucepan, add quinoa and water and cook on high. Once it comes to a boil, reduce the heat to low and cover. Let cook for 15 minutes; remove from heat and keep covered for 5+ minutes. Fluff with a fork and allow to cool completely. Note: you can do this step 1-2 days in advance.
Meanwhile, whisk together dressing ingredients in a small bowl.
Once the quinoa is cooled, toss it with the citrus poppy seed dressing in a large bowl. Add the fruit, cooked chicken, and walnuts; toss well. Serve chilled or at room temperature with about 1 tablespoon of feta crumbled over the top of each serving.