Orange, Chicken and Chick Pea Salad

I made up this salad last week, and I was quite pleased with the result. I used 1/4 cup millet with 1/2 cup quinoa to diversify my carbs a bit, but you could do whatever.

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  • 1 1/2 cups of water
  • 3/4 cup quinoa
  • 1 cup diced cooked chicken
  • 1 (15oz) can of chickpeas
  • 1 pint cherry tomatoes, halved
  • 2 scallions, sliced
  • 3/4 parsley, coarsely chopped
  • 1/2 cup fresh mint, chopped
  • 1/3 cup craisins
  • 1 tsp orange zest
  • juice of one freshly squeezed orange
  • 3 T olive oil
  • S & P

Cook quinoa according to package instructions. Whisk together orange zest, juice, olive oil, and salt and pepper. Combine all ingredients in a large bowl and stir.  Refrigerate for at least an hour before serving.  Makes 4 servings.

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This entry was posted in Chick Peas, Chicken, Salad, Side Dish. Bookmark the permalink.

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