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Avocado, Papaya and Quinoa Salad


Serves: 8

Prep Time: 10 minutes

Cooking Time: 10 minutes

Difficulty: Easy

Comments

This is a delicious and healthy main dish salad. If you don't like papaya, substitute with peaches or mangoes, it will still be delicious!

Ingredients

1 1/2 pound chicken breast, boneless and skinless

2 teaspoons canola oil

1/2 teaspoon salt

1/4 teaspoon pepper, black, ground

1 avocado(s), Haas or any

1 papaya(s)

1/2 cup Quinoa, dry

1 cup vegetable broth, gluten free, reduced sodium

1/4 onion(s), medium

1 pepper(s), bell, red, yellow, or green

12 ounc(es) lettuce, mixed greens

1/4 cup olive oil

3 tablespoons vinegar, cider

2 green onion(s)

1 teaspoon Dijon mustard

Preparation

Place GF vegetable broth in a medium sauce pan and bring to a boil over medium high heat. Add chopped onions, peppers and Quinoa and stir. Place cover on pan and reduce heat to a low simmer for 10 to 15 minutes until all liquid is absorbed. Heat canola oil in a large skillet over medium heat. Cut chicken into strips or cubes and add to skillet. Season chicken with salt and pepper. Cook for 2 to 3 minutes per side until cooked through. To make the dressing, mix olive oil, rice vinegar, Dijon and chopped green onions in a small bowl. Place mixed greens in a large salad bowl. Pour dressing over greens and toss lightly. Fluff Quinoa with a fork and pour over greens. Toss gently. Peel and cut avocado and papaya into 8 to 12 wedges. Spoon greens onto plates and top with chicken, avocado and papaya slices.

Nutrition

Per Serving About: 280 calories, 15 g fat, 2 g saturated fat, 0 g trans fat, 21 g protein, 17 g carbohydrates, 4 g dietary fiber, 290 mg sodium; WW points plus value 7


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