Chicken Waldorf Salad With Quinoa
Servings: 3
Ingredients
- 1/2 tsp paprika
- 1/2 tsp onion powder
- Salt and pepper to taste
- 16 oz chicken breast pounded thin or butterflied if very thick
- 1 TBSP olive oil
- 3/4 cup quinoa rinsed
- 1.5 cup water
- 3 cup arugula roughly chopped
- 1 lemon for juices
- 1 cup blue cheese crumbles sub crumbly cheese of your choice
- 1 large red or green apple chopped small
- 1 cup red grapes chopped in half
- 1 celery stalk chopped small, or 1 cucumber, seeded
- 1 cup walnuts chopped, or almonds or pecans
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 375 F (190 C).
- In a small bowl, mix the paprika, onion powder, salt, and pepper. Place the chicken breast to a baking dish on a sheet pan. Drizzle both sides with olive oil. Season the chicken on all sides with the spice mixture. Bake uncovered for 20-30 minutes, depending on its thickness.
- Prepare the quinoa according to the package directions while the chicken cooks. In a big bowl, toss the cooked quinoa, chopped arugula, juice from half the lemon, the blue cheese, and a pinch of salt.
- Squeeze half the lemon over your chopped apples and mix well to keep them from browning. Add the chopped apple, grapes, celery, walnuts, and dried cranberries to the quinoa mixture. Mix until the blue cheese starts to get creamy from the lemon. Separate the salad into meal prep containers.
- When the chicken is done, allow it to cool for 10-15 minutes. Then shred it with two forks OR chop it into small bite-size pieces. Add to the meal prep containers and you're good to go!
