Marinated Vegetable Salad with Chicken and Quinoa
Salads don’t always need lettuce. This marinated vegetable salad is wonderful and can be assembled with your preferred choice of protein. Paired with the fresh berry dressing makes this salad a winner for years to come!
Ingredients
Salad Ingredients:
8 cups assorted vegetables
6 boneless, skinless chicken thighs
1 cup sliced cherry tomatoes
1 cup chopped celery
1 small bell pepper, thinly sliced
1 small onion, thinly sliced
1 bunch green onion, thinly sliced
1 cup sprouts
2 cups cooked quinoa
For the fresh berry dressing:
5-6 large strawberries, hulled
1/2 cup blueberries
1/4 cup rice vinegar
1/2 cup extra virgin olive oil
1/4 cup sugar
1 tbsp black pepper
2 tsp season salt
Instructions
1
I like a mixture of broccoli, cauliflower, carrots, snow peas, celery, bell peppers and any other vegetable I have in the fridge. I like to blanche the broccoli, cauliflower, carrots and snow peas and leave the other vegetables crunchy.
2
Pan sear or bake off the boneless chicken thighs and season them with a little season salt and black pepper. Bake them until they are fully cooked and let them cool. Once cooled, chop into bite-size pieces.
3
In a large bowl, combine all of the salad ingredients and set aside.
4
In your blender, add all the fresh berry dressing ingredients and blend until smooth. Taste and adjust any of the seasonings as needed.
5
Pour the fresh berry dressing over the salt, carefully fold everything together making sure all of the salad ingredients are well coated. Cover and refrigerate for a couple hours in the refrigerator. Serve with your favorite rolls and enjoy!
