PrintThis chicken salad recipe is great on a sandwich, over some greens or all by itself — enjoy it anywhere! 
Ingredients:
1/4 cup quinoa, uncooked
1 tsp raisins
1 tsp sliced almonds
1 tsp apple cider vinegar
1 tsp oil
2-1/2 tsp lemon juice
1 large mint leaf, minced
1/2 cup green apple, chopped
4 oz chicken breast strips
Instructions:
Preheat oven to 350F. Drizzle chicken strips with 2 tsp lemon juice. Bake for 20-25 minutes or until juices run clear. Finely chop when done, and chill. Rinse and drain quinoa, place in saucepan with ½ cup water. Bring to a boil, reduce heat to low. Cover and cook until quinoa has absorbed all the water, about 15 minutes. Rinse in cold water and drain. Combine raisins, almonds, and mint and add quinoa. Drizzle with lemon juice, oil and vinegar. Add in apple and chicken right before serving. May serve at room temperature or chilled.
Nutrition Facts (Serves One):
Calories: 380
Total Fat: 11g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 60g
Total Carbohydrates: 40g
Fiber: 5g
Protein: 30g
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