Active Time
N/A
Total Time
1 HR
Yield
Serves : 4
© Todd Porter & Diane Cu

How to Make It

Step 1    Poach the Chicken

Rinse off the chicken breasts. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns. Bring the water to a boil and add the chicken breasts.

Step 2    Poach the Chicken

Return the water to a boil and then lower heat to medium. Simmer for 5 minutes. Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through.

Step 3    Poach the Chicken

Remove the chicken from the water, shred into bite-sized pieces and let cool.

Step 4    Meanwhile, Cook the Quinoa

In a medium saucepan combine the quinoa, water, and salt and bring to a simmer. Cover, reduce heat to low, and gently simmer for 10 to 15 minutes, or until the water is absorbed. Remove from heat and set aside for 10 minutes. Uncover and fluff with a fork. Allow to cool to room temperature.

Step 5    Meanwhile, Cook the Quinoa

Combine the quinoa, chicken, cherry tomatoes, basil, and cashews. In another bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, brown sugar and season with salt and pepper.
Pour the dressing over the salad ingredients and toss to coat. Serve at room temperature or chilled.

Step 6    Make the Salad

Combine the quinoa, chicken, cherry tomatoes, basil and cashews. Set aside.

Step 7    Make the Salad

In another bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, brown sugar and season with salt and pepper. Pour the dressing over the salad ingredients and toss to coat. Serve at room temperature or chilled.

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