Chicken-Quinoa Salad with Arugula and Pistachios

By Jac_M

Ingredients

• 2 1/4 cups water
• 3/4 cup uncooked quinoa, rinsed
• 1/4 cup extra-virgin olive oil, divided
• 4 (3-ounce) skinless, boneless chicken breast cutlets
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1 cup cherry tomatoes, halved
• 4 cups baby arugula
• 1 cup packed torn basil leaves
• 1/3 cup shelled unsalted pistachios

Details

Preparation time 20mins
Adapted from myrecipes.com

Preparation

Step 1

1. Combine 2 1/4 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 1/4 teaspoon salt and 1/4 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 1/4 teaspoon salt, remaining 1/4 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.