We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

GRILLED CHICKEN SALAD WITH NECTARINES, QUINOA, AND CREAMY CURRY VINAIGRETTE

COLLABO SALADE DE POULET GRILLE NECTARINES ET QUINOA VINAIGRETTE CREMEUSE AU CARI 2

In collaboration with
Lucie-Rose

Breasts Salads Oven Summertime
2-4 Portions
25 min Prepping
10 min Cooking
Recipe Easy

Ingredients

SALAD

  • 1 tbsp. (15 ml) vegetable oil
  • 2 cups (500 ml) quinoa
  • 3 cups (750 ml) garden salad mix (or a 142 g package)
  • 3 nectarines, diced
  • 1 cup (250 ml) cheddar cheese, cubed
  • 4 radishes, sliced
  • Salt and pepper

VINAIGRETTE

  • 1/4 cup (60 ml) mayonnaise
  • 1/4 cup (60 ml) plain Greek yogurt
  • 1/4 cup (60 ml) 10% cream
  • 1 tbsp. (15 ml) curry powder
  • 2 tbsp. (30 ml) honey
  • 2 tbsp. (30 ml) rice vinegar
  • Juice of one lemon
  • Pinch of salt

Directions

Click the steps to erase them.

  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.