Chicken with Oranges and Vegetables Quinoa Salad

A popular recipe with fresh notes!

INGREDIENTS:

SALAD:

1 C quinoa + 2 C water

1 heaping C rotisserie chicken shredded

1/3 of a large English cucumber, diced

8 cherry tomatoes quartered

½ small white onion sliced thinly

Flesh of 1 large orange cut into sections (zest the orange first and set aside for the dressing)

1/3 C chopped cilantro

¾ of a large red pepper, diced

¾ C ripe strawberries quartered

2 green onions for garnish, diced well into the green stalk

DRESSING:

The zest of the orange

1/3 C light oil

¼ C white wine vinegar

2 t yellow mustard

Salt and pepper to taste.

METHOD:

• While 1 C of quinoa is cooking in 2 C water, assemble in a bowl all ingredients above from cucumber to strawberries. Cook the quinoa as directed. When the quinoa is done and tender, add it to the bowl while it’s hot. The heat of the quinoa will help wilt the onions and blend all the flavors.
• In a small bowl add the Olivezia Grapefruit Balsamic Vinegar, mustard, salt and pepper, orange zest, as well as the oil. Add the rotisserie chicken to the bowl and toss to combine. Then add the dressing. Taste and add a bit more of oil or vinegar as needed or salt and pepper to taste. Garnish with the green onions.
• Serve.