This is a recipe I adapted slightly from Muscle and Fitness HERS magazine (they always have really good recipes BTW!!). The main ingredients include quinoa, chicken, and pistachios. YUM!! Quinoa contains more protein than any other grain and cooks up faster than rice. It also has a very subtle and light taste. On its own quinoa can be quite bland and I usually prefer millet to quinoa, but it works perfectly in this chicken salad! The original recipe called for red wine vinegar which I didn’t have, so I used rice vinegar. Apple cider vinegar would probably work too. Also, do yourself a favor and buy the shelled pistachios. They are totally worth the splurge!! For the chicken, I like to use the slow-cooker since it makes the chicken nice and tender and easy to shred. The original recipe also recommended chopping the pistachios but I just threw them in there whole :-). The salad also tastes better if you let it chill in the frig for a while…overnight is ideal.
Quinoa, Chicken, and Pistachio Salad
Ingredients:
3 TBSP rice vinegar (can substitute with apple cider vinegar or red wine vinegar)
3 TBSP extra-virgin olive oil
1/2 tsp salt (I use Himalayan salt)
fresh ground black pepper to taste
2 cups cooked quinoa (you’ll need 1/2 cup uncooked quinoa)
2 cups shredded cooked chicken (about 2 medium chicken breasts)
1.5 cups red grapes, cut in half
1/2 cup shelled pistachios
Directions:
In a large serving bowl, whisk together the vinegar, oil, salt and pepper. Add quinoa, and toss to combine. Add chicken, grapes, and pistachios, and toss again. Serves 3
Per Serving:
Calories: 532
Protein: 39g
Carbs: 40g
Fiber: 6g
Fat: 25g
Saturated Fat: 3g
Cholesterol: 79mg
Sodium: 549mg
Amanda is a wife, toddler mom, PMAD survivor, certified nutrition and running coach, recovering perfectionist, and minimalist-in-training. Her mission in life is to help others get off the pity potty, embrace their own brand of weirdness, and get after their dreams. Proverbs 3:5-6