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Vietnamese Quinoa & Grilled Chicken Salad Yield: 5 Servings Gluten & Dairy Free
Ingredients: 7½ cups Fresh Baby Spinach, Chopped 1½ tbsp. Lime Juice 1 tbsp. Basil, Chopped 2 tbsp. Cilantro, Chopped ¾ tsp. Fresh Garlic, Chopped 1 tsp. Sambal Chili Paste 1 tbsp. Brown Sugar 1½ tbsp. Tamari Soy Sauce 3 tbsp. Rice Vinegar 1½ tsp. Thai Fish Sauce 8 tbsp. Red Onion, Diced 2½ cups Quinoa, Cooked per Pkg Directions, Cooled 5 each 4 oz. Grilled Chicken, Sliced on a bias. 2 ½ cups Mesculin Lettuce Mix 1½ tbsp. Sliced Almonds, Toasted 5 each Basil Leaf
Preparations: 1. Steam the spinach in a perforated pan for 1 minute; chill. 2. Combine the lime juice, basil, cilantro, garlic, sambal, brown sugar, soy sauce, rice vinegar, fish sauce and onion to make the dressing. 3. In a bowl, combine the spinach, dressing and cooked quinoa; toss until combined.
Plate Assembly Per each serving, toss 1 cup of the quinoa mixture with ½ cup of the mixed greens. Place the salad on a plate; fan 1 chicken breast to the side. Garnish with toasted almonds and a fresh basil leaf.
306 Calories/ 700 mg Sodium/ 18.5% Cal/Fat
