Fruit, Chicken, and Quinoa Salad with Citrus Poppy Seed Dressing
Fruit, Chicken, and Quinoa Salad with Citrus Poppy Seed Dressing is a main course that serves 8. One portion of this dish contains roughly 24g of protein, 15g of fat, and a total of 336 calories. For $3.95 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 129 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 30 minutes. If you have strawberries, blueberries, raspberries, and a few other ingredients on hand, you can make it. It is brought to you by Prevention Rd. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is tremendous. Fruit Salad with Grilled Chicken and Citrus Poppy Seed Dressing, Citrus Salad with Poppy Seed Dressing, and Citrus Salad with Creamy Poppy Seed Dressing are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
¼ cup apple cider vinegar
1 pint blueberries
1 Tbsp dijon mustard
½ cup (2 oz) feta, crumbled
Juice of 1 lime
1 mango, diced
1 Tbsp poppy seeds
1 pint raspberries
½ tsp salt
1½ lb boneless, skinless chicken breast, cooked and sliced
1 quart strawberries, quartered
1 cup walnut halves
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
In a small saucepan, add quinoa and water and cook on high. Once it comes to a boil, reduce the heat to low and cover. Let cook for 15 minutes; remove from heat and keep covered for 5+ minutes. Fluff with a fork and allow to cool completely. Note: you can do this step 1-2 days in advance.Meanwhile, whisk together dressing ingredients in a small bowl.Once the quinoa is cooled, toss it with the citrus poppy seed dressing in a large bowl. Add the fruit, cooked chicken, and walnuts; toss well. Serve chilled or at room temperature with about 1 tablespoon of feta crumbled over the top of each serving.
Step by step:
1. In a small saucepan, add quinoa and water and cook on high. Once it comes to a boil, reduce the heat to low and cover.
2. Let cook for 15 minutes; remove from heat and keep covered for 5+ minutes. Fluff with a fork and allow to cool completely. Note: you can do this step 1-2 days in advance.Meanwhile, whisk together dressing ingredients in a small bowl.Once the quinoa is cooled, toss it with the citrus poppy seed dressing in a large bowl.
3. Add the fruit, cooked chicken, and walnuts; toss well.
4. Serve chilled or at room temperature with about 1 tablespoon of feta crumbled over the top of each serving.
Nutrition Information:
covered percent of daily need
