Ad

7.25.2013

Honey Mustard Chicken and Quinoa Salad

So, how's everyone's summer going?


Is everyone doing it up right?  It's nearly the end of July, and I sincerely hope yours has included the following in a solid amount by now: lounge chairs, bodies of water, barbecues, cheeseburgers, sunscreen, watermelon, flip-flops, ice cream cones with rainbow sprinkles, and S'mores.


Did I mention S'mores?  I'd really like to take this opportunity to deconstruct for you my love affair with this gooey confection and how I would marry one except that 1) I'm already married, and 2) humans in this country are having a tough enough time trying to legally marry one another so a valid human/dessert union isn't happening any time soon.  But the problem (aside from the weirdo things I just said) is that my dang computer keeps trying to autocorrect S'more to "Smoke" and I'm over it.  So I'll simply say that the S'more is the most perfect thing my sophisticated palate has ever tasted.  The end.

Geez.  I'm, like, two run-on sentences in so far without a hint of a point.  Oh! Except I do have a point.  I found this recipe for S'mores Pie, and I'm pre-emptively making myself a healthy dinner now if such a thing exists in this crazy world.  If you like to chow down like me and my girl Avery, you're gonna need a recipe for a light dinner waiting in the wings.  Little girl after my own heart.

Milk belly.
We all know how much I enjoy main-dish salads in the summer that contain meat, grains, and veggies in a light and tangy dressing...a.k.a a giant bowl of health that tastes good.  Remember this, and this, and this?  The list goes on.  These recipes are light, healthy, tasty, and I seriously can't get enough.

This one is no different.  You've got your lean proteins like shredded chicken, quinoa, and edamame combined with fresh summer vegetables like snap peas, peppers, scallions, and edamame.  And a honey and Dijon mustard dressing binds it all together.  Genius and delicious.


I'm not telling you to run out there and OD on the S'mores this weekend, but it's nice knowing you can undo some of the summer dessert damage with healthy, weeknight meals, ya know?


Honey Mustard Chicken
and
Quinoa Salad
Adapted from Foodness Gracious
Serves 4
 
Ingredients:
1 lb boneless, skinless chicken breast
1/8 c extra virgin olive oil
1/8 c Dijon mustard
1/8 c honey
1/8 c fresh lemon juice
1/4 tsp oregano
Salt/pepper
1 c quinoa, cooked
1/4 lb snow or snap peas, cut in half
3 scallions, chopped
1 red pepper, chopped
1 yellow pepper, chopped
3/4 c edamame, shelled
1 handful flat leaf parsley, chopped
 
Preparation:
Place the chicken in a large saucepan, and cover with cold water to an inch above the chicken.  Bring the water to a boil, and then cover and reduce to a simmer.  Simmer for 10 minutes.  Turn off the heat, and let the chicken sit in the water for an additional 10 minutes.  Drain the water, and shred the chicken with 2 forks, your clean hands, or your electric hand mixer!  Set aside.
 
In a small bowl, whisk together the oil, mustard, honey, lemon juice, oregano, and salt/pepper.  Set aside.


 
In a larger bowl, add the cooked quinoa, shredded chicken, peas, peppers, scallions, edamame, and parsley.  Add the dressing to this mixture, and toss gently until well-coated.


 
Serve at room temperature or slightly chilled.

 


No comments:

Related Posts Plugin for WordPress, Blogger...