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The combination of flavors and textures make this salad a heart healthy win! Also, if you are in a lunch time rut and looking for something to spice up your salad game, this may be your answer. I may make this to bring to a Super Bowl party as well. Easy and healthy. What's not to like about this recipe?
12 oz boneless , skinless chicken
1/4 tsp salt
1/4 tsp peppercorns
5 Tbsp olive oil (divided)
1 sweet onion, diced, about 3/4 cup
1 1/2 cup uncooked quinoa
2 Tbsp fresh minced thyme leaves
2 1/2 cups low sodium chicken or vegetable broth
2 cups grapes halved
1 cup walnuts, finely chopped and toasted
4 celery stalks diced
5 Tbsp white balsamic vinegar
3 oz arugula
Fill a pot with water and add chicken, salt, and peppercorns and bring to a boil. Reduce heat and simmer for 15-20 minutes. Remove from heat and set aside until chicken is cool enough to handle
Time Saver Tip: If you have any leftover chicken, you can use this. Another option would be to use a rotisserie chicken
Heat 3 Tbsp of olive oil in a large pan. Add onion and season with salt and pepper, cook for about 3 minutes. Add the quinoa and thyme and cook until the quinoa is toasted and makes a popping noise, about 2 minutes.
Add the broth, reduce heat, and cook quinoa uncovered until al dente, about 15 minutes. Remove quinoa from heat and allow to cool. Meanwhile your chicken should be cooled and you can begin to shred. Toss chicken with 2 Tbsp of olive oil and season with salt and pepper.
Once quinoa is cooled, combine quinoa, chicken, grapes, walnuts, celery, and vinegar and stir to combine thoroughly. Just before serving, fold in arugula.
Source: American Heart Association