These recipes could, of course, be 2 stand-alone items, but they do shine better together. Make a double batch for lunches the next day. My husband called this salad a “keeper,” so I thought I’d share with you, too.
Serves 2 adult sized portions, or 4-5 kids.
Ingredients
Quinoa Salad
- 3 cups cooked Quinoa
- 2 cups sunflower seeds
- 1 cup sesame seeds
- 2 cups Broccoli chopped in bite size pieces
- 1 cup red pepper- diced
- FOR THE DRESSING:
- 2 tablespoons Mustard of your choice
- 1/3 cup wine vinegar or ACV
- 1/2 cup quality extra virgin olive oil
Honey Mustard Chicken
- 2 chicken breasts- cut into strips
- 1/4 cup honey
- 1/4 cup Mustard of your choice- yellow Mustard is classic
- Salt and pepper to taste
Instructions:
- Combine ingredients for the salad.
- In a small bowl, combine the Mustard and the wine vinegar. Whisk in the oil in a slow steady stream. Pour over the salad. Allow to rest in the fridge while you prepare the chicken.
- For the chicken, combine the Mustard, honey, and salt and pepper in the bottom of a small baking dish. Add the chicken strips and toss to combine.
- Use a foil dish to cook this on the BBQ or bake in a 425° oven until chicken reaches 165°, about 15-20 minutes.
- Toss the chicken in the sauce as it cools.
- Serve the chicken slightly warm with the cold salad, with a spoonful of the cooking sauce drizzled onto the salad.
- To have for lunch the next day chop the chicken into bite sized pieces and mix it into the salad with a few spoonfuls of the cooking liquid.
- 🐔🥗🍯
