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Stovetop, Frying pan, Pot (small), Knife
Step 1
Cook the quinoa according to the package instructions.
Step 2
Wash & thinly slice the radish.
Step 3
Season the chicken breast with salt & pepper. Heat a drizzle of olive oil in a pan over medium-high heat. Add the chicken & cook for 12-15 min, flipping halfway through, until the chicken is fully cooked (internal temp of 165ºF). Remove the chicken & set aside.
Step 4
Once the chicken is cooked, remove it from the heat. Cool slightly, then slice it.
Step 5
Warm the peas according to package instructions.
Step 6
In a bowl, combine the red wine vinegar, dijon mustard, olive oil & seasonings of your liking (we suggest Italian seasoning, onion powder, salt & pepper!)
Step 7
In a bowl, combine the cooled quinoa, peas & radish. Crumble the feta over top. Add the dressing & sliced chicken breast. Garnish with dill (optional). Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
Energy | 626 cal. |
Fat | 33 g |
Carbohydrates | 34 g |
Protein | 51 g |
Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Springtime Chicken Salad" contains 626 Energy, 33 g of Fat, 34 g of Carbohydrates, 51 g of Protein, 5 g of Fiber.
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