Apple Chicken Quinoa Salad
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4-5
Ingredients
  • 3 chicken breasts (about 1 ¼ lbs)
  • 2 Tbsp plus 1 tsp extra virgin olive oil, divided
  • ¼ cup apple cider
  • 2 Tbsp rice wine vinegar
  • ¼ tsp salt
  • a generous grind of black pepper
  • 1 cup quinoa
  • ½ cup sliced almonds
  • ½ cup finely chopped celery (about 2 stalks)
  • ½ cup finely chopped red onion
  • 3 cups Napa cabbage (about ½ head), sliced into ½ inch by 1-2 inch strips
  • 3 cups chopped apple (about 2 medium or 3 small apples) a good crisp sweet but a little bit tart variety like Gala or Fuji works well – they stay crisp and don’t brown quickly
  • 4 green onions, chopped
  • 4 Tbsp chopped fresh parsley
  • Dressing:
  • ½ cup apple cider
  • ¼ cup rice vinegar
  • ¼ cup canola oil
  • ½ tsp salt
  • ¼ tsp cinnamon
Instructions
  1. Trim the chicken of fat.
  2. Mix 1 Tbsp extra virgin olive oil, ¼ cup apple cider, 2 Tbsp rice vinegar, ¼ tsp salt and black pepper in a large zip-lock bag. Add the chicken and marinate an hour or two in the fridge or overnight if that’s more convenient.
  3. Rinse quinoa well in a strainer, moving it around as the water runs over it. Shake out excess water.
  4. Put quinoa in a medium pot with 1 ¾ cups water, bring to a boil and reduce heat and simmer 15 minutes until the seeds open up and are fluffy. If there is excess water in the bottom of the pot, continue to heat on low with cover tilted a few minutes until it’s evaporated. Then stir and cover to keep warm.
  5. Meanwhile preheat grill on high and chop the vegetables and apple.
  6. Toast almonds in 1 tsp olive oil in a large skillet over medium high heat. Watch them and stir them as they can burn fairly quickly. Transfer to serving bowl.
  7. Discard marinade and grill chicken about 10 min per side over medium high heat with the grill cover down until just cooked through. Cover with foil to keep warm.
  8. Put the apple cider in a small saucepan and boil it down to about 2 Tbsp to concentrate the flavor. Keep a close eye on it as it gets to the end as it will reduce quickly.
  9. Mix the reduced cider with the vinegar, canola oil, ½ tsp salt and cinnamon.
  10. Heat 1 Tbsp olive oil in the same large skillet used for toasting the almonds (dish conservation ☺) over medium high heat.
  11. Cook red onion and celery 2 minutes.
  12. Add cabbage and cook 1-2 minutes until slightly wilted.
  13. Add apples and stir about 1 minute just to warm.
  14. Mix quinoa, almonds, vegetable/apple mixture, green onions and parsley in serving bowl.
  15. Cut chicken into bite-size pieces and mix in.
  16. Whisk dressing to mix, pour over salad and toss to mix well.
  17. Serve warm.
Recipe by Savory Nature at http://savorynature.com/2013/10/30/apple-chicken-quinoa-salad/