CHICKEN, POMEGRANATE & CASHEW QUINOA SALAD RECIPE - (4.6/5)

Chicken, Pomegranate & Cashew Quinoa Salad Recipe - (4.6/5) image

Provided by Gerry

Number Of Ingredients 23

10 oz Chicken
2 tablespoons lemon juice
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/8 teaspoon black pepper
Dressing
1/4 cup plain nonfat Greek or soy yogurt
3 tablespoons lemon juice
1-2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon maple syrup
2 teaspoons white balsamic vinegar or white vinegar
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper.
Salad
3 cups fresh salad greens
1 cup cooked quinoa
1/2 red onion, sliced thin
1/2 cup pomegranate arils
1/4 cup cashews
1 avocado, pitted and diced
Instructions
: Servings 4, Calories 391, Fat 17.9, Carbohydrates 33.3g, Protein 27.1g, Cholesterol 56mg, Sodium 532mg, Fiber 6.3g, Sugars 14.7g

Steps:

In a small bowl combine lemon juice, sea salt, paprika and pepper. Whisk until combined. Place tempeh, chick'n or chicken in a shallow dish and pour the mixture over. Set aside for 15 minutes. In a grill pan or indoor grill, cook until golden brown and cooked through. Allow to cool slightly and cut into thin strips. Meanwhile, make dressing by combining all ingredients in a small bowl and whisking together. In a large bowl combine greens, quinoa, red onion, pomegranate and cashews. Toss until combined. Divide mixture between four plates and top with chick'n and avocado. Drizzle with dressing and serve. Notes