This 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.
Cook Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 1 cup uncooked quinoa, rinsed
- 8-ounces asparagus, tips only
- 1 7-ounce jar roasted red peppers, drained and sliced
- 2 cups cooked skinless chicken breast, cut into pieces
- Juice of 1 lemon
- 2 tsp olive oil
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
