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Chicken, Asparagus and Quinoa Salad
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
 
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Low Fat Chicken, Asparagus and Quinoa Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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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.

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

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