FoodWage
WARM CHICKEN SALAD
This hearty, warm salad from Clean Eating featuring quinoa and millet makes a nutritious dinner or lunch. Roasted chicken is served atop a quinoa-millet grain salad sprinkled with pears and crumbled blue cheese.
Ingredients for servings
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0.5 cup quinoa rinsed, (certified gluten-free if necessary)
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0.5 cup millet rinsed (certified gluten-free if necessary)
Olive oil cooking spray
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2 cloves garlic minced
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2 tablespoons fresh lemon juice
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2 teaspoons dried rosemary
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1.5 teaspoons olive oil
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0.125 teaspoon fresh ground black pepper
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4 boneless, skinless chicken breasts 4-ounces each
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6 ounces baby spinach
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1 Bartlett pear cored and diced
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0.25 cup thinly sliced scallions
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2 ounces blue cheese crumbled
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6 tablespoons balsamic vinegar
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0.25 cup fresh raspberries
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2 tablespoons grainy mustard
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1 tablespoon pure maple syrup
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1 teaspoon fresh thyme leaves
Salad
Dressing
Directions
In a small saucepan, bring 2 1⁄4 cups water, quinoa and millet to a boil. Stir once, cover, and reduce heat to low. Simmer for 15 minutes, until water is absorbed and grains are soft. Fluff with a fork.
Arrange 1 oven rack in highest position and preheat broiler to high. Line a large, rimmed baking sheet with foil and mist with cooking spray. In a small bowl, whisk together garlic, lemon juice, rosemary, oil and pepper. Rub mixture onto chicken and transfer to 12 minutes, until no longer pink inside and juices run clear. Transfer to a cutting board, let cool slightly and slice thinly against the grain.
In a small food processor or blender, blend dressing ingredients until smooth.
Transfer grains to a large bowl. Add spinach and dressing and toss until spinach is lightly wilted and dressing is incorporated. Fold in pear and scallions. Divide among serving plates and top with chicken and cheese.