Lemon Pepper Chicken, Quinoa and Tomato Salad

Preparation:  10 min. Cooking: 15 min. Total: 25 min.
Recipe photo
  • 1 Cup quinoa (rinsed)
  • 2 Cup water
  • 1 Cup red cherry tomatoes (halved)
  • 1/2 Cup chopped fresh parsley (or to taste)
  • 4 Tbsp chives (chopped, adjust amount to taste)
  • 3/4 Lb Boar's Head® Lemon Pepper chicken breast (diced small)
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp lime juice
  • 2 Tbsp white wine vinegar
  • 1/4 tsp salt
  • 1 garlic cloves (chopped)
  • 1/2 pinch ground black pepper (to taste)
Combine the quinoa with the water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer 10 minutes or until the liquid is absorbed. Or cook according to package directions. Remove from the heat. Let stand 10 minutes. Fluff with a fork. Combine the quinoa, tomatoes, herbs and chicken. Combine the oil, lime juice, vinegar, salt and garlic. Drizzle over the salad. Add pepper to taste. Mix well. Chill. Serve cold.
Calories
220 Cal
Fat
8.7 g
Carbs
10 g
Protein
23 g
Fiber
1.7 g
Sugar
1 g
Cholesterol
58 mg
Sodium
180 mg


Nutrients

Fiber     1.7 g
Fat     8.7 g
Sugar     1 g
Carbs     10 g
Protein     23 g
Calories     220 Cal

Fats

Fat, Poly     1.1 g
Fat, Mono     4.9 g
Fat, Sat     1.5 g
Fat, Trans     0 g
Fat, Percent     36 %

Vitamins

Vitamin, K     110 mcg     91 %
Vitamin, A     880 IU     29 %
Vitamin, B12     0.2 mcg     9.6 %
Niacin     9.8 mg     61 %
Riboflavin     0.1 mg     10 %
Vitamin, C     15 mg     17 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.5 mg     31 %
Vitamin, E     1.4 mg     9.5 %
Panto, Acid     0.7 mg     15 %
Choline     61 mg     11 %
Thiamin     0.1 mg     9 %

Minerals

Calcium     35 mcg     3.5 %
Phosphorus     230 mg     32 %
Magnesium     53 mg     13 %
Copper     0.2 mcg     17 %
Fluoride     68 mcg     1700 %
Zinc     1.2 mg     11 %
Cholesterol     58 mg     0.4 %
Sodium     180 mg     12 %
Selenium     20 mcg     36 %
Manganese     0.3 mg     4.5 %
Potassium     360 mg     7.7 %
Iron     1.8 mg     23 %