Pesto Quinoa Chicken Salad.
This is one of the best salads I have ever made. It tastes delicious and is easy to prepare.
Ingredients
- 1 ½ cups quinoa
- ½ cup feta cheese
- ¼ cup avocado oil (sub for olive oil)
- ¼ cup Dijon mustard
- 4 TBSP basil pesto
- 4 TBSP lemon juice
- 1.5 LBs Chicken breast
- 16 oz kale
- 4 tsp honey
- 2 tsp salt
- 2 ½ TBSP black pepper
- 2 cups shredded carrots
- 2 cups roasted canned tomatoes
Instructions
- Rinse the quinoa and combine it with 3 cups of water in a pot. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes. Remove from the heat and allow it to sit, covered for about 7 minutes. Fluff the quinoa with a fork.
- Remove the coarse parts of the Kale and chop. In a nonstick pan, heat 1 tbsp avocado oil over medium heat. Transfer the kale leaves and add salt. Sauté for 3 minutes until the kale has wilted.
- Cut the chicken breast into cubes. Add 1 tsp salt, 1 tbsp black pepper, 2 tbsp Dijon mustard, and 1 tbsp smoked paprika to the chicken breast and combine. The smoked paprika is optional. Heat a non-stick pan with 1 tbsp avocado oil, add the chicken breast, and cook for 10-15 minutes or until fully cooked.
- In 4 mason jars, add 1 tbsp basil pesto, 1 tsp Dijon mustard, 1 tbsp avocado oil, 1 tbsp lemon juice, 1/2 tsp black pepper, 1/4 tsp salt, and 1 tsp honey to each jar and stir.
- Drain the roasted canned tomatoes and add 1/2 cup of the roasted tomatoes to each jar.
- Add 1/2 cup shredded carrots, 1/2 cup cooked quinoa, 3/4 cup cooked chicken breast, 1/2 cup of the sautéed kale, and 2 tbsp feta cheese to each jar.
- Cover the jars and place them in the fridge for up to 5 days. When ready to eat, transfer to a bowl, stir, and enjoy.
Notes
When ready to eat, you may warm the salad for 1 minute if you like a warm salad.