Grilled Chicken and Quinoa Salad

with Feta and Grilled Apricot

  • 20 min
BBQ
Spicy
Poultry
Dairy product
Nut
600 calories and less
High in fiber
High Protein
Low Sodium
Warm weather brings lighter meals, but light doesn't need to mean boring. The fresh and grilled apricot certainly adds a fun touch to this delicious chicken quinoa salad.
Recipe 2132

Ingredients

2
Chicken Breasts
3/4 cup(s)
White Quinoa
1
French Shallot(s)
25 g
Pecans
8 g
Basil
2 leave(s)
Kale
30 g
Feta
1
Fresh Apricot(s)
1/4 cup(s)
Balsamic Vinegar
1 1/2 cup(s)
Water for Quinoa (not included)
50 g
Baby Spinach
1 tbsp
Maple and pepper
1/2
Lemon(s)
Nutritional facts
Per serving
Amount / Serving
Calories
618 kcal
Total fat
21 g
Saturated Fat
4 g
Sodium
400 mg
Total Carbohydrate
61 g
Fiber
10 g
Sugar
5 g
Proteins
49 g

Instructions

Recipe 2132, Step 1
1

Cook the quinoa

Preheat oven to 400F

Bring 1 1/2 cups of salted water (double for 4 ppl.) and quinoa to a boil in a pot, reduce the heat, cover and let simmer about 15 minutes or until all water has been absorbed.

Recipe 2132, Step 2
2

Cook the chicken

Rub the chicken with the maple pepper spices. In an oiled pan over medium-high heat, sear the chicken about 2 minutes each side, then put in oven for 10 minutes or until the internal temperature of the chicken is 74 °C.

Recipe 2132, Step 3
3

Prepare the ingredients

Crumble feta.

Chop basil, apricots, shallot and kale leaves.

Juice lemon.

Variation: Grill the apricot 2 minutes in the pan used for the chicken

Recipe 2132, Step 4
4

Make a balsamic reduction

In a pan over medium heat, cook the balsamic vinegar until the vinegar has reduced to at least half of the original amount.

Recipe 2132, Step 5
5

Assemble the salad

Mix quinoa, lemon juice with kale and spinach.

Slice chicken and top salad with chicken, feta cheese, shallot, pecans and apricots.

Recipe 2132, Step 6
6

Serve

Put the dressing and garnish with basil.