4boneless, skinless chicken breasts (5-ounces each) (I used 16 ounces leftover rotisserie chicken instead)
½teaspoonground fennel seeds (I left them out)
¼cupdried apricots, thinly sliced
2scallions, thinly sliced
1tablespoonseasoned rice vinegar
2teaspoonsextra-virgin olive oil
1tablespoontoasted pine nuts, optional
Place the quinoa in a fine strainer and give it a rinse under running water.
Then place it in a small saucepan along with the water. Bring the mixture to a boil and then lower the heat, cover the pan and let it simmer until the liquid is absorbed and the quinoa is tender, about 12 minutes. Add the peas during the last 2 minutes of cooking time.
Drain the quinoa and peas in a fine mesh strainer, rinse under cold water and then drain it again, before transferring the mixture to a large bowl.
Meanwhile cook the chicken. First sprinkle the breasts with the ground fennel seeds (if using) and salt.
Spray a large nonstick skillet or grill pan with nonstick spray and set it over medium-high heat. Add the chicken and cook, turning occasionally, until well browned and cooked through, about 8 minutes.
Transfer the chicken to a cutting board and let rest for 5 minutes and then cut it into thin slices.
Add the apricots, raisins, scallions, orange juice, vinegar, and oil to the bowl of quinoa and peas. Add the chicken and toss everything gently to combine.
Just before serving, sprinkle with the pine nuts if desired.
You can make this chicken and quinoa salad up to 2 days ahead. Just omit the pine nuts (if using), place in an airtight container and refrigerate for up to 2 days. Then sprinkle with the pine nuts just before serving.10*SmartPoints (Green plan)6*SmartPoints (Blue plan)4*SmartPoints (Purple plan)9*PointsPlus (Old plan)
Chicken & Quinoa Salad with Dried Fruit Recipe
Amount Per Serving (1 /4th salad)
Calories 342Calories from Fat 81
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.