Curls and Whey


Quinoa Chicken Salad

In Dinner, food prep, Lunch, Snack.

Here is a recipe than can be made ahead of time and enjoyed the next day or even a few days later. You can also make a bigger batch and bring it to a get together; keeping your portion separate.

I made this to enjoy within a few days. It came in handy when our son was a last-minute sub to play hockey and we left early in the morning. I just had to grab this out of the fridge, bonus: it tastes great eaten cold too.

My plan calls for chicken, 120 calorie wrap and almonds

I subbed my wrap for quinoa / almonds were split between EVOO and avocado

Please use amounts that meet your meal plan

Ingredients:

·       Quinoa, cooked

·       Chicken, chopped

·       Avocado; diced

·       Cherry tomatoes; 2-3 halved

·       English cucumbers; sliced and quartered

·       1 tsp fresh parsley; minced

·       Salt & Pepper; to taste

·       1-3 garlic cloves; minced

·       EVOO (extra virgin olive oil)

·       2-3tsp Sherry Vinegar OR what I used: Champagne Citrus Vinegar

 Directions:

1.       In a small bowl whisk together parsley, salt, pepper, garlic, EVOO and vinegar; set aside

2.       In another bowl add the quinoa, chicken, avocado, tomatoes and cucumbers; stir to mix together. Add the “dressing” to the bowl with the quinoa mixture; stir until coated with the dressing

3.       Store in an airtight container; store in refrigerator

 

·       Feel free to use another protein

·       Add other chopped vegetables

·       I topped mine with a little bit of French’s creamy mustard and some shredded lettuce

·       It will be more flavorful if you let the flavors meld overnight and enjoy the next day

Enjoy,

Jen Bower