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 Chicken, Asparagus and Quinoa Salad Fiona Haynes At a Glance Cook Time : 15min Course : Entree, Lunch, Salad Special : Easy, Low Fat Type of Prep : Assemble, Boil, Chill, Steam Cook, Toss Cuisine : U.S. Regional Occasion : Family Dinner, July 4th, Labor/Memorial Day, Picnic, Potluck, Shower, Spring, Summer Low Fat Chicken, Asparagus and Quinoa SaladThis chicken, asparagus and quinoa salad makes a great picnic salad, or packed lunch. Quinoa makes a nice change from rice or couscous. This salad is also a great way to use rotisserie chicken. INGREDIENTS:
PREPARATION:Cook quinoa according to package directions, substituting fat-free low sodium chicken broth for water. Allow to cool.
Steam asparagus tips for 3 minutes, then plunge into cold water to stop the cooking process. Slice red peppers into thin strips. Combine cooked quinoa, steamed asparagus, red pepper strips and chicken in a large bowl. Whisk oil and lemon juice together and add to salad. Toss and chill until ready to serve. Serves 4. Per Serving: Calories 301, Calories from Fat 61, Total Fat 6.8g, (sat 1.2g), Cholesterol 48mg, Sodium 231mg, Carbohydrate 35.1g, Fiber 3.7g, Protein 25g User Reviews  |
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