Quinoa Chicken Salad
Serving Size 5
Total Time 40 Minutes
3 chicken breast, seasoned with salt and pepper
4 stalks celery
4 stalks green onions
1/2 cup sliced almonds
1 cup quinoa, cooked and seasoned with salt and pepper
3 tbsp homemade or store bought mayo (see tips and tricks)
3-4 tbsp extra virgin olive oil
1-2 lemons, juiced
Preheat oven to 350 and season chicken breast with salt and pepper.
Cook for 30-35 minutes, until completely cooked.
While chicken is cooking, cook quinoa on the stove top and chop the celery and green onions.
Spread almond out on a piece of foil and place in oven with chicken. Make sure to heck every few minutes, they will burn fast. Leave in oven for about 5-10 minutes until toasted.
Once chicken is cooked, chop into bite size pieces or shred.
Mix the chicken, celery, green onions, and quinoa in a bowl with the mayo, extra virgin olive oil, and lemon juice. Add salt and pepper to taste.
Once completely mix, carefully fold in toasted almonds.
tips & tricks
Homemade mayo is easy to make with an immersion blender - Google for instructions.
If buying from store Primal Kitchen is a great brand.
Remove quinoa for paleo version
Add more extra virgin olive oil if consistency seems dry