Fruit, Chicken, and Quinoa Salad with Citrus Poppy Seed Dressing
Recipe GLPR679758b0dab939
A vibrant and refreshing salad combining tender cooked chicken, fluffy quinoa, and a medley of fresh berries and mango, dressed with a bright citrus poppy seed vinaigrette and topped with crumbled feta cheese. This colorful dish is perfect as a light lunch or dinner and can be served chilled or at room temperature.
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Ingredients
1½ lb boneless, skinless chicken breast
1 cup quinoa, uncooked
2 cups water
¼ cup apple cider vinegar
1 Juice of 1 lime
1 Tbsp Dijon mustard
1 Tbsp poppy seeds
½ tsp salt
1 mango, diced
1 pint blueberries
1 pint raspberries
1 quart strawberries, quartered
1 cup walnut halves
½ cup crumbled feta cheese
Directions
Cook the chicken breast by poaching, grilling, or baking until the internal temperature reaches 165°F. Once cooked, allow it to cool slightly, then slice or cut into bite-sized pieces and set aside.
Place the uncooked quinoa and water in a saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pan, and let cook for 15 minutes.
Remove the pan from heat and keep it covered for at least 5 minutes. Fluff the quinoa with a fork and spread it on a plate or sheet pan to cool completely. (This can be prepared 1–2 days in advance and refrigerated.)
In a small bowl, whisk together the apple cider vinegar, lime juice, Dijon mustard, poppy seeds, and salt to make the dressing.
In a large bowl, toss the cooled quinoa with the citrus poppy seed dressing until well combined.
Add the diced mango, blueberries, raspberries, quartered strawberries, sliced chicken, and walnuts to the quinoa. Toss gently but thoroughly to distribute all ingredients evenly.
Divide the salad among 8 serving bowls or plates. Top each serving with 1 tablespoon of crumbled feta cheese. Serve chilled or at room temperature.
