Strawberry, Quinoa and Feta Salad
Ready 30 minutes
Chicken breasts boneless and skinless
1 1/2 cup
; cooked (3/4c uncooked, plus 1 1/2c water)
; toasted and chopped
baby salad greens
Lemon Honey Vinaigrette
Extra virgin olive oil
Fresh lemon juice
Fresh garlic, peeled
; minced (I used 1 whole clove and pasted it)
Salt and pepper
; to taste
1. Grill Chicken until no longer pink. Remove and let stand for 5-10 minutes. (or use rotisserie chicken)
2. Cook Quinoa.
3. While Quinoa is cooking, prep the vinaigrette. In a small bowl, whisk together the vinaigrette ingredients.
4. Toss all salad ingredients together and pour on the dressing. Taste and adjust seasoning to your liking. (For the salad greens, I used Romaine, cabbage and spinach)
5. This salad gets better as it sits and the flavors meld together. It may sit for 15-20 minutes before serving. Or make extra and have it for lunch the next day.
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Serving Size: 1 Serving (1371g)
Recipe Makes: 2 Servings
Calories from Fat: 441 (22%)
Amt Per Serving
Total Fat 49g
Saturated Fat 11.5g
Monounsaturated Fat 15.2g
Polyunsanturated Fat 16.6g
Total Carbohydrate 121.9g
Dietary Fiber 15.9g
Sugars, other 106g
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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