sandy collins
SUSAN VADNAIS
Marilyn Gillo
Rosemary Nelson
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make it in:
WITH PERDUE® SIMPLY SMART® Lemon and Herb Chicken Strips (8 oz.)
Serves 4 | Prep Time: 0 Min | Cook Time: 30 Min
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 292 | ||
| % Daily Value* | ||
| Total Fat 12g | 18% | |
| Saturated Fat 1g | 5% | |
| Cholesterol 33mg | 11% | |
| Sodium 596mg | 24% | |
| Total Carbs 30g | 10% | |
|---|---|---|
| Dietary Fiber 4g | 16% | |
| Sugars 1g | ||
| Protein 18g | ||
| Vitamin A 18% | ||
| Vitamin C 11% | ||
| Calcium 42% | ||
| Iron 14% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
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Southwest Chicken Quinoa Salad
| 1 pkg. | PERDUE® SIMPLY SMART® Lemon and Herb Chicken Strips (8 oz.) |
| 1 1/2 cups | chicken stock |
| 1 cup | quinoa |
| 1 | red bell pepper, diced (about 1/2 cup) |
| 2 | green onions, sliced |
| 1/2 | lemon, juiced |
| 2 tbsp | extra virgin olive oil |
| salt and pepper to taste |
Cook chicken according to package instructions. Chop into 1-inch pieces and set aside. Bring chicken stock and quinoa to a boil. Simmer until tender, about 10 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
In a large bowl combine the cooked quinoa, red bell pepper, green onions, lemon juice, olive oil, salt and pepper.
Stir in chicken pieces and mix well. Serve chilled or at room temperature.
TIP: For an easier version of this salad, all you need is quinoa, lemon juice and chopped tomatoes...then just add chicken.
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