Chicken and Quinoa Salad with Asparagus, Dates and Orange
This salad combines dates and oranges, pecans and quinoa, a high-protein grain from South America along with simple chicken breast chunks for a savory week night dinner.
SALAD:
- 2 tsp olive oil (divided)
- 1/2 c finely diced white onion
- 1 c quinoa (uncooked)
- 2 c water
- 1/2 tsp salt (kosher)
- 1 large orange (sectioned)
- 1/4 c pecans (loosely chopped and toasted)
- 2 T red onion (finely minced)
- 5 dates (pitted and finely chopped)
- 1/2 lb. asparagus cut into 2-inch pieces (steamed and chilled)
- 1/2 jalapeño pepper (chopped)
- 4 chicken breast tenders (cut into chunks)
DRESSING:
- 2 T fresh squeezed lemon juice
- 1 T extra virgin olive oil
- 1/4 tsp salt (kosher)
- 1/4 tsp black pepper (freshly ground)
- 1 clove garlic (finely minced)
- 2 T fresh mint (finely chopped)
- Mint sprigs
- In a large non-stick skillet, cook chicken breast chunks in 1 teaspoon olive oil over medium heat. Turn to brown evenly. Cook about 15 minutes or until done. Remove from skillet to cool.
- In same skillet, heat 1 teaspoon olive oil over medium high heat. Cook onion in oil about 2 minutes. Add quinoa to pan and sauté another 5 minutes. Add in the 2 cups of water, 1/ 2 teaspoon of salt, bringing to a boil. Cover, reducing heat, and simmer about 15 minutes. Immediately remove from heat and let stand 15 minutes until water is absorbed. Put quinoa mixture into bowl. Add cooked chicken, oranges, pecans, red onion, dates, asparagus and jalapeño pepper. Toss to combine.
- Prepare dressing by combining the juice and extra virgin olive oil, sal1, black pepper, and garlic in a small bowl. Mix together with a whisk. Pour dressing over salad ingredients and toss together. Top with chopped mint. Garnish with fresh mint sprigs.
- Serve at room temperature.
