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Chicken-Quinoa Salad with Arugula and Pistachios

Photo: Brie Passano; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1 cup salad, 1 chicken cutlet, 1/4 cup tomato mixture, and 1 1/2 tablespoons pistachios)

Mixing fresh herbs into a salad mix adds light and vivacious layers of flavor.

Ingredients

  • 2 1/4 cups water
  • 3/4 cup uncooked quinoa, rinsed
  • 1/4 cup extra-virgin olive oil, divided
  • 4 (3-ounce) skinless, boneless chicken breast cutlets
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 cup cherry tomatoes, halved
  • 4 cups baby arugula
  • 1 cup packed torn basil leaves
  • 1/3 cup shelled unsalted pistachios

Nutrition Information

  • calories 409
  • fat 22.6 g
  • satfat 3.1 g
  • monofat 13.4 g
  • polyfat 4.3 g
  • protein 26 g
  • carbohydrate 27 g
  • fiber 4 g
  • cholesterol 54 mg
  • iron 3 mg
  • sodium 397 mg
  • calcium 89 mg

How to Make It

  1. Combine 2 1/4 cups water and quinoa in a saucepan over high heat; bring to a boil. Cover. Boil 10 minutes. Drain and rinse under cold water. Drain; spread on paper towels to dry.

  2. While quinoa cooks, heat a large skillet over medium-high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side. Let stand 5 minutes. Cut chicken into thin slices.

  3. Combine 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, and mustard in a bowl; stir with a whisk. Add tomatoes; toss to coat.

  4. Combine cooked quinoa, arugula, and basil in a large bowl. Add remaining 1 tablespoon oil; toss. Divide quinoa mixture among 4 plates. Top with chicken, tomato mixture, and pistachios.