Basil Quinoa Chicken Salad

Refreshing side or lunch option with a range of different ingredients! Inspired by a dish I had at a local Mediterranean restaurant.


serves 3-4

2 Chicken Breasts

1/2 cup uncooked quinoa (or rice alternative)

1 cup Chicken Broth

1/2 bundle of asparagus

Seeds from one pomegrante

8-9 leaves fresh basil

1 1/2 Tbs Lemongrass Mint Balsamic

2 Tbs olive oil

salt, pepper for seasoning

  1. Bake, stir fry or grill chicken.  Another option is to just buy rotisserie chicken breast and chop up into small pieces.
  2. Cook quinoa, typically one part quinoa to 2 parts water.  I use chicken broth instead of water to add flavor.
  3. Wash, cut and boil water and add the asparagus in a pot for 5-6 minutes until mildly tender.
  4. Cut pomegrante and remove seed, throughly picking off the white, peel around the seeds
  5. Add all ingredients into a bowl.  Chop up basil and mix with balsamic and olive oil.  Add the dressing to the mixture and refrigerate for at least 1 hour.  Salt pepper and ENJOY!

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