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1
Poach the Chicken Rinse off the chicken breasts.
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2
Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns.
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3
Bring the water to a boil and add the chicken breasts.
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4
Poach the Chicken Return the water to a boil and then lower heat to medium.
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5
Simmer for 5 minutes.
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6
Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through.
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7
Poach the Chicken Remove the chicken from the water, shred into bite-sized pieces and let cool.
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8
Meanwhile, Cook the Quinoa In a medium saucepan combine the quinoa, water, and salt and bring to a simmer.
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9
Cover, reduce heat to low, and gently simmer for 10 to 15 minutes, or until the water is absorbed.
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10
Remove from heat and set aside for 10 minutes.
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11
Uncover and fluff with a fork.
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12
Allow to cool to room temperature.
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13
Meanwhile, Cook the Quinoa Combine the quinoa, chicken, cherry tomatoes, basil, and cashews.
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14
In another bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, brown sugar and season with salt and pepper.
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15
Pour the dressing over the salad ingredients and toss to coat.
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16
Serve at room temperature or chilled.
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17
Make the Salad Combine the quinoa, chicken, cherry tomatoes, basil and cashews.
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18
Set aside.
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19
Make the Salad In another bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, brown sugar and season with salt and pepper.
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20
Pour the dressing over the salad ingredients and toss to coat.
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21
Serve at room temperature or chilled.
