Chicken-Quinoa Salad With Arugula And Pistachios Recipe

Name: Chicken-Quinoa Salad With Arugula And Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Chicken-Quinoa Salad With Arugula And Pistachios falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken-Quinoa Salad With Arugula And Pistachios

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