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chicken quinoa salad
 Chicken, Avocado and Quinoa Salad

 

Menu Plan for the week of June 14, 2013: Day 3 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            Preparation and cooking 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 interesting flavors and texture.

2 chicken breasts, boneless, skinless
1 tbs Teriyaki sauce
2 tsp walnut oil
1/2 cup 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

Cut chicken into bit-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
Make vinaigrette: Whisk together Teriyaki sauce, vinegar and mustard.  Slowly drizzle in olive oil, whisking to combine.
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