Thyme for Cooking

Seasonal Weekly Menus & Shopping Lists

Healthy Food          Fresh Ingredients          Simple Recipes

 Home  Seasonal Menus  Recipe Index Cooking Tips  Blog

Menu Plan for the week of June 14, 2013:  Sunday's Recipes

Chicken, Avocado and Quinoa Salad

Cooking time:  20 minutes for menu      Cooking schedule: see below for instructions

       The chicken and quinoa are quickly cooked for this salad. Assemble and eat - maybe a chilled Rosé?  

Chicken, Avocado and Quinoa Salad

Total time: 20 minutes
     I like to add quinoa or brown rice to a salad, to round it out and make it a full meal.  Plus it adds an interesting flavor and texture.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 tbs Teriyaki sauce
• 2 tsp walnut oil
• 1/2 cup (3.5oz, 100gr) quinoa cooked in
• 1 cup (8oz, 240ml) chicken stock
• 1 avocado
• 1/2 yellow bell pepper  
• 1 carrot
• 2oz (60gr) sharp white cheddar cheese  or something else you have on hand
• 3oz (90gr) cherry tomatoes
• 1 tbs fresh oregano
• 1 tbs fresh basil
• 1 tbs fresh chives
• lettuce, enough for 2 large salads
• Teriyaki Vinaigrette:
• 2 tbs Teriyaki sauce
• 1 tbs balsamic vinegar
• 1 tsp Dijon-style mustard
• 3 tbs olive oil

 Instructions:

• Cut chicken into bite-size pieces. 
• Heat Teriyaki sauce and walnut oil in a large skillet.
• Add chicken and stir-fry until cooked through.
• Cook quinoa in chicken stock for 15 minutes or until done.
• Cut avocado into slices. 
• Cut pepper into matchsticks. 
• Shred carrot using a vegetable peeler. 
• Cut cherry tomatoes in half. 
• Crumble cheddar. 
• Prepare lettuce, wash and spin dry if needed.
• Snip or tear herbs
• Teriyaki Vinaigrette:
• Whisk together Teriyaki sauce, vinegar and mustard. 
• Slowly drizzle in olive oil, whisking to combine.
• To finish:
• Put lettuce and herbs into a large bowl.
• Add half the vinaigrette and toss to coat. 
• Spread the quinoa on top of the lettuce. 
• Arrange the rest of the ingredients on top of quinoa. 
• Drizzle with a bit more vinaigrette and serve, remaining vinaigrette on the side.

Cooking Schedule: 20 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, scissors, small bowl, whisk, salad bowl, tongs, large skillet, small saucepan with lid Cook quinoa Cut chicken Stir-fry chicken, when done, remove skillet from heat Snip herbs Prepare lettuce

Cut pepper Shred carrot Cut tomatoes Crumble cheddar Slice avocado Make vinaigrette Put lettuce, herbs in bowl, add half vinaigrette, toss well Spoon quinoa on lettuce (when done) Arrange rest of ingredients on salad Drizzle with more vinaigrette, serve

Share this:

----------------------

Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

© All text and images are copyright © 2010 - 2024 Thyme for Cooking.  All rights reserved unless otherwise indicated