Warm Chicken Salad

Ingredients

For the Salad

• 1/2 cup quinoa, rinsed (certified gluten-free if necessary)
• 1/2 cup millet, rinsed (certified gluten-free if necessary)
• Olive oil cooking spray
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried rosemary
• 1 1/2 teaspoons olive oil
• 1/8 teaspoon fresh ground black pepper
• 4 (4-ounces) boneless, skinless chicken breasts
• 6 ounces baby spinach
• 1 Bartlett pear, cored and diced
• 1/4 cup thinly sliced scallions
• 2 ounces blue cheese, crumbled

For the Dressing

• 6 tablespoons balsamic vinegar
• 1/4 cup fresh raspberries
• 2 tablespoons grainy mustard
• 1 tablespoon pure maple syrup
• 1 teaspoon fresh thyme leaves

Directions

In a small saucepan, bring 2 1⁄4 cups water, quinoa and millet to a boil. Stir once, cover, and reduce heat to low. Simmer for 15 minutes, until water is absorbed and grains are soft. Fluff with a fork.

Arrange 1 oven rack in highest position and preheat broiler to high. Line a large, rimmed baking sheet with foil and mist with cooking spray. In a small bowl, whisk together garlic, lemon juice, rosemary, oil and pepper. Rub mixture onto chicken and transfer to 12 minutes, until no longer pink inside and juices run clear. Transfer to a cutting board, let cool slightly and slice thinly against the grain.

Meanwhile, prepare dressing: In a small food processor or blender, blend dressing ingredients until smooth.

Transfer grains to a large bowl. Add spinach and dressing and toss until spinach is lightly wilted and dressing is incorporated. Fold in pear and scallions. Divide among serving plates and top with chicken and cheese.

Nutrition Information

Serves: 4  |  Serving Size: 1 1/2 cups grains mixture + 3 oz chicken + 1/2 oz cheese

Per serving: Calories: 458; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 76mg; Sodium: 430mg; Carbohydrate: 54g; Dietary Fiber: 7g; Sugar: 11g; Protein 34g

Nutrition Bonus: Potassium: 419mg; Iron: 22%; Vitamin A: 84%; Vitamin C: 36%; Calcium: 17%