Chicken and Quinoa Salad

Seriously, this is so good, and so good for you. My husband said he didn't like quinoa before I started cooking it this way. The great thing about quinoa is that it takes on pretty much anything you flavor it with its like a little sponge. It's also high in protein, so you don't have to feel as bad eating a grain.






Mango and Avocado Chicken Quinoa Salad

3 cups (cooked) quinoa

2 cups chicken broth (preferably bone broth)

1-2 chicken breasts (chopped or shredded)

2 cloves garlic (chopped)

2 TBS red onion (thinly sliced)

1 avocado (bite size chunks)

1 mango (bite size chucks)

2 TBS Cilantro (chopped)

1 lime (juice only)

3 cups baby spinach

First cook the quinoa as directed on the package. I typically replace half of the water that it calls for with chicken broth. I also add sea salt and pepper to it prior to cooking.

While the quinoa is cooking sauté the chicken in a very hot pan with olive oil. I salt and pepper the chicken first. Sear the chicken on each side (about 3 min on each side in a very hot pan). Then add crushed garlic to the top of the chicken breasts. Pour in 1 cup of the chicken stock and cover. I typically let mine simmer about 20-30 min on very low. The chicken stock will reduce down and make a nice sauce. It will also keep the chicken tender.

Once chicken has finished cooking let it rest a few minutes, then slice into thin pieces or chop into bite sized chunks.

Cut onion paper thin, add to a bowl and squeeze a bit of lime juice on it, as well as salt and pepper. You can let this sit for as long as you like. I prefer at least 10 minutes.

While the quinoa is warm, combine with all ingredients in a large bowl. Add as much of the reduced chicken broth to taste, lime juice and sea salt and pepper.