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Chicken, Asparagus, Tangerine and Quinoa Salad

  • Prep 10 min
  • Total 20 min
  • Servings 1
  • Pinterest
    147
  • Print
    230
  • Save
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Now you can have your quinoa and eat it too! Wait. MORE + LESS -

Bev Weidner
August 27, 2014

Ingredients

1/4
cup uncooked quinoa
2
tablespoons extra-virgin olive oil, divided
8
spears asparagus, ends trimmed and chopped
2
cloves garlic, minced
1 1/2
cups shredded chicken (leftover rotisserie is great)
1
tangerine, half sliced and other half whole
3
tablespoons Yoplait® Greek plain yogurt
1
pinch coarse salt and freshly ground pepper
2
cups red leaf lettuce (or your favorite greens)

Steps

Hide Images
  • 1
    Cook the quinoa in boiling water until little spirals have formed, about 15 minutes. Drain.
  • 2
    Heat a tablespoon of the oil in a small sauté pan. Add the asparagus and sauté until crisp-tender, four minutes. Add the garlic and a pinch of salt and pepper; bloom 30 seconds.
  • 3
    In a large bowl, toss together chicken, cooked quinoa, sautéed asparagus, and tangerine slices.
  • 4
    In a smaller bowl, whisk together the yogurt, remaining tangerine juice, and olive oil. Season with salt and pepper.
  • 5
    Arrange the salad over a bed of red leaf lettuce (or your favorite greens) and drizzle with the dressing.
  • 6
    Serve immediately.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
SO much protein. Oh jeah.

I feel like chicken and asparagus and tangerine and quinoa tonight.
Like chicken and asparagus and tangerine and quinoa tonight.
Like chicken and asparagus and tangerine and quinoa TONIGHT!

I'm also incredibly sorry to put you through that just now.

So this salad is prooooteeeeeeeinnnnnyyyy. Which is awesome. It's like, coming at you from all angles. The chicken, the quinoa, the Greek yogurt, the asparagus.

I'm just kidding on the asparagus part. Just had to make sure you were still with me.

Let's get proteined!

Grab some leftover shredded chicken, some quinoa, a tangerine (or orange if you can't find a tange! I call it a tange), some Yoplait Greek yogurt, asparagus and some garlic. Oh! And lettuce greens. I went with red leaf lettuce this time.

Cook your quinoa until it's all spirally.

Sauté your asparagus with some garlic in a little oil for a few minutes. Yum.

Then you just combine the quinoa, chicken, asparagus and sliced tangerine in a big bowl and toss it all together!

And in the meantime, whisk together some of the tangerine juice with the yogurt and olive oil. Easy dressing, baby.

Doesn't get any better. And proteiny. And better. And proteiny. And bet… – I'm just joking.

Done!

Bev made this for lunch one day, and has since grown three capes. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

© 2017 ®/TM General Mills All Rights Reserved

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