Chicken Salad with Orange-Pistachio Vinaigrette

By tcasteel2000

Ingredients

• 1 (8.5oz.) package precooked quinoa and brown rice( such as seeds of change)
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. fresh orange juice
• 3/8 tsp. salt
• 1/4 freshly ground black pepper
• 2 cups shredded skinless, boneless chicken breast
• 1/2 cup chopped fresh basil
• 1/4 cup chopped unsalted, dry-roasted pistachios
• 4 oz. fresh mozzarella cheese, torn into bite sized pieces
• 2 med. heirloom tomatoes, each cut into 6 wedges

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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