Chicken with Quinoa Salad (meatless)
Portion Size: 3 oz. boneless pork plus 1 cup lettuce and 1 cup quinoa mixture.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 lbs. meatless chicken | |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| ¼ cup oil | |
| 2 cups quinoa | May substitute cooked barley or brown rice for quinoa (except for gluten free) |
| 6 cups water | |
| ¼ cup olive oil | |
| 1 teaspoon paprika | |
| 1 teaspoon garlic powder | Or 2 cloves minced |
| 8 cups romaine lettuce | Wash, trim and chop |
| ½ cup feta cheese (optional) | For vegan: use vegan feta cheese |
| 2 limes, zested and juiced | |
| ½ cup cider vinegar | |
| 1 Tablespoon honey | |
| 1 cup fresh tomatoes | Washed, trimmed and chopped |
| 1 cucumber | Washed, trimmed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Season chicken with salt and pepper. | |
| 2 | Heat oil in large skillet over medium high heat. Heat chicken, 7-8 minutes per side. Set aside and keep warm. | Cook until internal temperature reaches 145°F for 15 seconds for chicken. |
| 3 | Combine the quinoa and water in a pot and bring to a boil. Once boiling, reduce to medium heat and let the quinoa cook until all the water is evaporated. (about 15 minutes) | |
| 4 | In a large bowl combine the quinoa, feta, red onion, lime juice and zest, cider vinegar, honey, tomatoes, cucumbers and toss to combine. Chill until ready to serve. | |
| 5 | Arrange 1 cup lettuce on each plate. Top lettuce with 1 cup quinoa mixture and arrange thinly sliced warm chicken on top of quinoa. |
