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Publix Aprons

Quinoa Salad with Chicken

Quinoa Salad with Chicken
Total Time:
40 minutes


1 cup quinoa
2 cups chicken broth
1/4 cup cashews, chopped
1 lb boneless, skinless chicken breast
Olive oil cooking spray
1 (10-oz) bag frozen mixed vegetables
1 teaspoon garlic powder
1/2 cup ginger dressing


  1. Combine quinoa and broth in medium saucepan on medium-high; bring to a boil. Reduce heat to simmer; cover and simmer 15 minutes or until broth has absorbed. Remove quinoa from heat; transfer to baking sheet and spread out evenly to cool.
  2. Meanwhile, chop cashews. Cut chicken into bite-size pieces. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Remove pan from heat; coat with spray. Place chicken in pan; cook 2–3 minutes and until lightly browned.
  3. Stir in vegetables, garlic, and cashews; cook and stir 2–3 minutes until vegetables are hot and chicken is 165°F. Remove from heat and let stand until cool.
  4. Combine in large bowl: quinoa, chicken mixture, and ginger dressing; toss until blended. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 600kcal; FAT 27.00g; SAT FAT 4.50g; TRANS FAT 0.00g; CHOL 85mg; SODIUM 890mg; CARB 50g; FIBER 4.00g; SUGARS 6g; PROTEIN 40g; CALC 2%; VIT A 0%; VIT C 0%; IRON 35%

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