Sunday, August 4, 2013

{Quinoa Chicken Salad}

the bunch had the opportunity to apply to blog for Bountiful Baskets... and we are SO excited!  I love to cook, but busy life often means creativity in the kitchen is slacking.  If we are selected to blog for them, it will FORCE me to start getting creative again and THAT MAKES ME EXCITED!!

Applying for the position alone has already stirred some creativity- today when I got home with my basket, I had already come up with the idea of using the uncooked single chicken breast [that has been sitting in the fridge for most of the week, with out a purpose] and the quinoa that hasn't gotten eaten up yet along with my basket contents to pull together a Chicken Salad!

Here's my list of ingredients:

  • 6 oz of Chicken Breast
  • 1/2 cup cooked Quinoa
  • 2 Celery Stocks 
  • 1/2 small Red Onion
  • Butter Lettuce Leaves
  • 1/2 cup Cottage Cheese
  • 1/4 cup Non-Fat Greek Yogurt
  • Salt and Pepper
  • 1/4 tsp. Mrs. Dash

Here's how I made it:

First I trimmed up my Chicken Breast and cut it in half.  Laid it in a hot pan and added Salt and Pepper.  Then I added about 1/4 cup water in the bottom of the pan and covered with a lid.  I wanted the chicken to stay really moist and didn't want to add any oil to the pan, so this is a great way to achieve that!

While my chicken was cooking, I prepared my celery by washing, then tearing back the top so it breaks off and rip it backwards down the stock to peel off most of the chewy strings.

Then I cut them into long skinny strips and chopped it up fine.

I chopped up the red onion as well, but did it a little smaller (I'm not a huge fan of chomping into a LARGE piece of raw onion in any type of food).  

When the chicken was done cooking, I chopped it up into small chunks.  Then, in a bowl I combined all of the ingredients.  If your mixed salad is looking a little dry still, add another spoonful or so of Greek Yogurt.

I plucked off 4 leaves of of butter lettuce and washed and dried them.  Laid 2 leaves on top of each other and spooned about 1/2 cup of the salad mixture into the lettuce leaves.  


I hope you love this recipe as much as I did.   It made enough for me to have for 3 lunches- and the flavors developed even more each day- it got Yummier and Yummier!

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