Quinoa chicken salad

This is easily the tastiest salads I've ever made! Did I also mention that this is healthy too???


You can make this salad ahead of time and it should hold for a few days ( 3 days max) as long as you don't dress it until you're ready to eat. Perfect for those that are trying to stay healthy and are tired of going out to lunch everyday. 

I came across this recipe when I couldn't figure out what to make for dinner and searched for qunioa, butter lettuce, goat cheese, chicken, and came across this recipe and decided to add my version of lemon pepper chicken to it. Just imagine the picture below with slices of chicken on it... YUM. 

Quinoa chicken salad with apples, goat cheese, and almonds

- 1 apple sliced or chopped

- 1/4 cup of chopped or sliced almonds ( I used the smoke almonds that we had in the pantry)

- 2 ounces of goat cheese, crumbled

- 2 chicken breast ( I butterflied the chicken so they would cook quicker)

- 3 cups of shredded butter lettuce (any lettuce will do)

- 1 cup of uncooked quinoa

Salad dressing:
- 2 tablespoons of olive oil
- 1 tablespoon of honey
- 1/2 teaspoon of dijon mustard
- 3 tablespoon of lemon (half of a lemon)


Lemon pepper chicken recipe (approx 30 minutes):
- Preheat oven to 350
- Place butterflied chicken breast on lightly greased baking vessel (I drizzled some olive oil)
- Season with salt, pepper, 1/4 teaspoon of garlic powder
- Squeeze 1/2 of a lemon over the chicken. 
- Bake for 15 minutes, flip chicken over and bake for another 15 minutes
- Remove from baking vessel and set on cutting board to rest for a few minutes before slicing. 


Directions:
1. Bake chicken.
2. Cook quinoa (directions usually on package)
3. Whisk together salad dressing and set aside. 
4. Place lettuce, chopped almonds, crumbled goat cheese and cooled quinoa in serving bowl. 
5. Topped with baked chicken. 
6. Add desired amount of dressing to salad, mix, and enjoy!