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Quinoa Mango and Chicken Salad with a Creamy Honey Lemon Yogurt Vinaigrette

567 A Quinoa Mango and Chicken Salad with a Creamy Honey Lemon Yogurt Vinaigrette.jpg
567 A Quinoa Mango and Chicken Salad with a Creamy Honey Lemon Yogurt Vinaigrette.jpg

Quinoa Mango and Chicken Salad with a Creamy Honey Lemon Yogurt Vinaigrette

1.00

When looking for a delicious, healthy and protein packed lunch to make for the week ahead, think no farther than this delectable quinoa mango and chicken salad finished with the most incredible creamy honey lemon yogurt vinaigrette! Make up a big batch on the weekend, portion into smaller containers for meals throughout the week, and voila. Lunch is served!

Yield: 6 servings

Oven: 375ºF

Preparation time: 15 minutes

Cook Time: 15 minutes

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3/4 cup quinoa

2 1/4 cups water

 

4 chicken cutlets, or 2 boneless skinless chicken breast, filleted

grapeseed oil, as needed

 

1/2 cup 2% plain Greek yogurt, like Fage

2 tablespoons fresh lemon juice

2 teaspoons, plus more if desired, honey

kosher salt, to taste

freshly ground black pepper, to taste

 

2 cups diced mango, peeled, from approximately 1 large mango

2 green onions, thinly sliced

Method:

1.   Preheat oven to 375º. Line a baking sheet with foil or better yet, a baking sheet with a stainless steel ovenproof wire rack inside, and set to the side.

To prepare the quinoa:

2.   In a medium size saucepan with a fitted lid, add quinoa and over medium – low heat, allow to toast until the fragrance resembles that of popcorn and it starts popping or crackling, approximately 2 – 3 minutes. Add water and bring to a boil. Reduce heat to low, cover and allow to cook until fully cooked, approximately 13 – 15 minutes or al dente. After 5 minutes, check the water level adding more water if needed. Note: Quinoa shouldn’t be mushy but it also shouldn’t be crunchy.

3.   When done, remove from heat, strain if excess water remains, fluff with a fork and set to the side to cool.

To prepare the chicken:

4.   Place a large empty skillet over medium heat and allow to heat, approximately 1 – 2 minutes.

5.   Meanwhile, generously oil, salt and pepper both sides of the chicken cutlets. When the pan is hot, add chicken and cook until golden brown in color, approximately 4 minutes. Flip, and cook the second side until also golden brown in color, approximately 2 – 4 minutes, and the chicken is fully cooked. Note: to check if your chicken is done, insert a meat thermometer in the thickest part of the chicken being careful to not touch the pan. If your chicken is done, the internal temperature will register 165ºF. If your chicken is taking on too much color on the stovetop but isn’t cooked through in the middle, transfer to your prepared baking sheet and place in the preheated 375ºF oven until your meat thermometer registers 165ºF.

6.   Once cooked, remove chicken from oven, cover with foil, and allow to cool at room temperature, approximately 15 – 20 minutes, before cutting into 1-inch cubes.

To prepare the creamy honey lemon yogurt vinaigrette:

7.   In a small bowl, whisk together yogurt, lemon juice and honey adjusting lemon juice and honey to taste. Add salt and pepper, as desired. Set to the side.

To assemble and serve:

8.   In a medium size bowl, add the cooked cubed chicken, quinoa, half the sliced green onions and half the cubed mango tossing until combined. Add the vinaigrette and gently stir until fully incorporated.

9.   Serve among 4 – 6 plates or bowls garnishing each with the remaining mango and green onions to finish.

Kitchen Note: Feel free to add cubed apples, halved grapes, sliced celery and even toasted slivered almonds for a traditional and classic touch.