https://www.copymethat.com/r/kuIxFvk9/chicken-quinoa-salad-with-arugula-and-pi/
1218268
ant55yV
kuIxFvk9
2024-05-18 20:44:42
Chicken-Quinoa Salad with Arugula and Pistachios
loading...
Servings: 4
Servings: 4
Ingredients
- 2 ¼ cups water
- ¾ cup uncooked quinoa, rinsed
- ¼ cup extra-virgin olive oil, divided
- 4 (3-ounce) skinless, boneless chicken breast cutlets
- ½ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons Dijon mustard
- 1 cup cherry tomatoes, halved
- 4 cups baby arugula
- 1 cup packed torn basil leaves
- ⅓ cup shelled unsalted pistachios
Steps
- 1. Combine 2 ¼ 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 ¼ teaspoon salt and ¼ 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 ¼ teaspoon salt, remaining ¼ 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.