In the fresh meat case
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Prep Time: 10 min
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Cook Time: 20 min
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Serves 4
- 292
Calories
- 18G
Protein
- 596MG
Sodium
- 1G
Sat.fat
- 1G
Sugar
In the fresh meat case
Ingredients
1 pkg. PERDUE® SHORT CUTS® Grilled Chicken Strips OR PERDUE® SIMPLY SMART® ORGANICS Gluten Free Grilled Chicken Strips (6 oz.)
1 1/2 cups chicken stock
1 cup quinoa
1 red bell pepper, diced (about 1/2 cup)
2 green onions, sliced
1/2 lemon, juiced
2 tbsp extra virgin olive oil
salt and pepper to taste
Cook
Cook chicken according to package instructions. Chop into 1-inch pieces and set aside. Bring chicken stock and quinoa to a boil. Simmer until tender, about 10 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
Cook
Cook chicken according to package instructions. Chop into 1-inch pieces and set aside. Bring chicken stock and quinoa to a boil. Simmer until tender, about 10 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
Combine
In a large bowl combine the cooked quinoa, red bell pepper, green onions, lemon juice, olive oil, salt and pepper.
Combine
In a large bowl combine the cooked quinoa, red bell pepper, green onions, lemon juice, olive oil, salt and pepper.
Serve
Stir in chicken pieces and mix well. Serve chilled or at room temperature.
TIP For an easier version of this salad, all you need is quinoa, lemon juice and chopped tomatoes...then just add chicken.
Serve
Stir in chicken pieces and mix well. Serve chilled or at room temperature.
TIP For an easier version of this salad, all you need is quinoa, lemon juice and chopped tomatoes...then just add chicken.
Southwest Chicken Quinoa Salad
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I am confused. Ingredients call for 1 Pkg Perdue Short Cuts Grilled and further down it says Southwestern?
MARIA HUTH