Chicken Salad with Orange-Pistachio Vinaigrette

Chicken Salad with Orange-Pistachio Vinaigrette Recipe
Photo: Iain Bagwell; Styling: Cindy Barr
If you can't find precooked quinoa and brown rice together, substitute a package of precooked brown rice.

Yield:

Serves 4

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Ivy Manning,

August 2013
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