High-Protein Chicken, Onion and Quinoa Salad

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Prep time: 10 minutes
Cook time: 15 minutes
Servings: 6

Dressing:

  • 1/4       cup apple cider vinegar
  • 2          tablespoons olive oil
  • 1          tablespoon lemon juice
  • 1          teaspoon honey
  • 1          teaspoon Dijon mustard
  • 1 1/2    cups red quinoa, rinsed
  • 2 1/2    cups vegetable broth
  • 1          teaspoon canola oil
  • 1          white onion, sliced
  • 3          cups baby kale
  • 1          red skinned apple, chopped
  • 2          cups cooked chicken, chopped
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  1. To make dressing: In bowl, whisk vinegar, olive oil, lemon juice, honey and Dijon mustard until well combined. Set aside.
  2. In saucepan, bring quinoa and broth to boil. Simmer, covered, 12-15 minutes, or until broth has been absorbed. Cool completely.
  3. In medium skillet, heat canola oil over medium-high heat. Saute onion 3-5 minutes, or until softened and translucent. Remove from heat; cool completely.
  4. In large bowl, toss onion, kale, apple, chicken, salt and pepper with dressing. Stir in cooled quinoa.

Nutritional information per serving: 407 calories, 36.5 g protein, 11.6 g fat, 39 g carbohydrates, 297 mg sodium, 4.2 g fiber.

 

 

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