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Chicken Salad with Orange-Pistachio Vinaigrette

Photo: Iain Bagwell; Styling: Cindy Barr
Yield Serves 4
If you can't find precooked quinoa and brown rice together, substitute a package of precooked brown rice.

Ingredients

  • 1 (8.5-ounce) package precooked quinoa and brown rice (such as Seeds of Change)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh orange juice
  • 3/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups shredded skinless, boneless rotisserie chicken breast (about 10 ounces)
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped unsalted, dry-roasted pistachios
  • 4 ounces fresh mozzarella cheese, torn into bite-sized pieces
  • 2 medium heirloom tomatoes, each cut into 6 wedges

Nutrition Information

  • calories 404
  • fat 20.9 g
  • satfat 6.1 g
  • monofat 9.7 g
  • polyfat 2.4 g
  • protein 30.1 g
  • carbohydrate 25.2 g
  • fiber 2.9 g
  • cholesterol 86 mg
  • iron 1.7 mg
  • sodium 653 mg
  • calcium 43 mg

How to Make It

  1. Heat grains according to package directions; set aside.

  2. Combine oil and next 4 ingredients (through pepper) in a medium bowl, stirring with a whisk. Add chicken, basil, pistachios, and cheese; toss to coat. Place about 3/4 cup chicken mixture, 1/2 cup quinoa mixture, and 3 tomato wedges on each of 4 plates.