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A recipe from Lucie-Rose

Grilled Chicken Salad with Nectarines, Quinoa, and Creamy Curry Vinaigrette

  • 4 servings
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  1. In a nonstick skillet (preferably a grill type), heat oil over medium heat, then brown diced chicken for 5 minutes on each side.  
  2. Season with salt and pepper and set aside.
  3. Combine all the vinaigrette ingredients in a bowl and set aside. 
  4. Cook quinoa according to package instructions and refrigerate to cool completely. 
  5. Place salad, quinoa, nectarine cubes, cheese cubes, sliced radishes, and grilled diced chicken in a large bowl and mix well. 
  6. Serve in large bowls topped with a spoonful of vinaigrette. 
You can also use

Chicken breast