Chicken and Raisin Quinoa Salad

Preparation time: 15 minutes

Cooking time: 20 minutes

Portions : 4

• 1 starch
• ½ meat and alternatives
• 2 vegetable
• 1 fruit
• 1 fat

per portion :

430 calories | 50 g carbohydrates | 23 g proteins | 17 g fat | 6 g fibre

Ingredients

Salad

190 ml (3/4 cup) rainbow quinoa

375 ml (1½ cups) low sodium chicken broth

270 g (1½) chicken breasts in cubes

5 ml (1 tsp) olive oil

Salt and pepper to taste

160 g (4 cups) arugula or baby spinach

400 g (2 cups) red grapes, halved

4 leaves of fresh basil, chapped

1 cucumber (300 g), sliced

60 ml (1/4 cup) pecans, chopped

40 g (1/4 cup) red onion, chopped

Vinaigrette

30 ml (2 tbsp) olive oil

30 ml (2 tbsp) balsamic vinegar

30 ml (2 tbsp) lemon juice

5 ml (1 tsp) maple syrup

5 ml (1 tsp) Dijon mustard

½ clove garlic, minced

Preparation

1. Cook the quinoa in the chicken broth according to the instructions on the package. Set aside to cool.
2. In a non-stick skillet, cook the cubes of chicken in the olive oil for 5 minutes over a medium heat, stirring from time to time. Seasin with salt and pepper. Set aside and let cool.
3. In a big salad bowl, combine all the salad ingredients.
4. In a small bowl, whisk together the vinaigrette ingredients.
5. Pour the vinaigrette over the salad and mix well.

From the recipe book Zero Diet 2!