Chicken and Edamame Quinoa Salad
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Chicken and Edamame Quinoa Salad
FROM CHEF DALE MACKAY
Ingredients
| 400 |
grams chicken breast (2 medium-sized breasts) | |
| ¼ |
teaspoon salt | |
| 4 |
slices lemon | |
| ½ |
cup CO-OP GOLD PURE quinoa | |
| 2 | cups water | |
| ¼ |
cup olive oil | |
| 2 | tablespoons balsamic vinegar | |
| ¼ |
teaspoon garlic, minced | |
| 1 | package INSPIRED GREENS Red Batavia live greens | |
| 3 |
tablespoons Kalamata olives, sliced | |
| ⅔ |
cup CO-OP GOLD Frozen Shelled Edamame Beans | |
| ¼ |
teaspoon lemon zest | |
| ¼ |
cup CO-OP MARKET TOWN Feta Cheese, crumbled | |
| 2 | tablespoons fresh parsley, chopped | |
| 2 | tablespoons fresh basil, ripped |
Directions
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Pre-heat oven to 375°F.
Season chicken with salt and place on parchment paper-lined baking tray. Place lemon slices on chicken and bake at 375°F for 14 to 16 minutes or until fully cooked, but not dry. Let cool fully and then cut into ½-inch pieces.
Combine quinoa and water in a pot and cook on medium-high for 12 minutes. Drain and let cool on a tray until needed.
To make dressing, whisk together olive oil, balsamic vinegar and garlic. Set aside.
With a sharp knife, cut root and core out of the Red Batavia greens. Tear lettuce into large pieces and place in a large mixing bowl. Add remaining salad ingredients, cooled quinoa and chicken. Pour desired amount of dressing over and toss to combine.
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