Entrees

Cranberry Nectarine Chicken Salad

StrongerTogether.coop

High in protein, this main-dish salad transitions from summer to fall when you use chopped Granny Smith apples and raisins instead of nectarines and dried cranberries. Use leftover cooked chicken or prebaked marinated tofu for a quick weeknight meal.

Cranberry Nectarine Chicken Salad

Prep Time

15 minutes

Cook Time

20 minutes

Yield

6 Servings

Ingredients

1 pound chicken breast (boneless & skinless)
3 tablespoons olive oil (divided)
1 clove garlic (peeled and minced)
  pinch sea salt
  pinch black pepper
1 cup quinoa (uncooked and rinsed thoroughly)
1⁄3 cup cranberries, dried
2 nectarine (pitted and diced)
1⁄3 cup walnuts (chopped)
4 tablespoons parsley, fresh (mix with basil and mint)
4 tablespoons red wine vinegar
4 ounces cheese, goat (crumbled)

Instructions

Preheat the oven to 375° F. Toss the chicken breasts with 1 tablespoon olive oil, garlic, salt and pepper and place on a rimmed baking sheet. Bake in the oven for about 20 minutes until chicken is thoroughly cooked. Remove from the oven and allow to cool. When cooked chicken is cool to the touch, slice or dice into bite-sized pieces.

While the chicken is baking, place 2 cups of water in a saucepan and bring to a boil. Add quinoa, stir, and cook, uncovered for 15 minutes. Set aside to cool.

In a large mixing bowl, gently toss together the cooked quinoa with the cranberries, nectarines, nuts, herbs, olive oil and vinegar. Season with salt and pepper to taste. To serve, place a scoop of the quinoa salad on each plate, top with chicken and sprinkle with goat cheese.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.