Shredded Chicken and Grains Salad
Stove Top, 2 Saucepans, Cutting Knife
This salad is a great for meal prep, as you can cook a bunch of chicken at once with minimal effort.
Recipe makes 1 serving
Food Group Servings
4 ounces (palm-sized) of shredded chicken.
1 cup kale
1/2 red bell pepper
1/2 tomato, diced
1/8 cup quinoa, dried
1/2 tablespoon of oil (olive, canola, etc.)
- 1/2 tablespoon balsamic vinegar
- 1 dash salt
- ground black pepper- to taste
The Chicken (Poaching)
Fill a saucepan with enough water to submerge your chicken- bring to a boil.
Once the water is boiling, add your chicken, cover, and reduce to low heat. Poaching will take 10 to 15 minutes, so at 10 minutes check the inside of the chicken to see if it is cooked through. Once cooked through, turn off the stovetop and put your chicken on a plate.
Add 1/4 cup of water to a saucepan and bring to a boil.
Once boiling, bring to a low heat, add in your quinoa, and cover until the water is taken up by the quinoa (follow the instructions on the package, for time)
Add your kale to a bowl and top with the vegetables. Mix all the salad ingredients together.
Putting it all together
Once everything is cooked and ready, add the quinoa and chicken to the salad. Add one dash of salt and black pepper to taste. Finally, drizzle the oil and balsamic vinegar onto the salad and mix.
Tips & Tricks:
- If meal prepping, double each ingredient per serving.
- Swap the balsamic for hot sauce for a change of flavor.
- Lemon juice is another flavor option to add or substitute in.