Mango Chicken Quinoa Salad
This Mango Chicken Quinoa Salad is perfect for serving at parties and goes great as a side salad to your favorite meals!
- 1 cup dry quinoa
- 2-3 cups broccoli florets
- 1 cup cooked shredded chicken breast
- 1 large ripe mango diced
- 1/2 cup shredded carrots
- 1/2 cup kalamata olives
- 1/4 cup grated parmesan cheese
- 1/2 cup crumbled blue cheese
Simple Lemon Dressing
- 1/2 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Cook quinoa according to package directions. When done cooking, transfer it to a large bowl and toss with a fork. Let cool for 30 minutes or so tossing every 5 minutes.
Add broccoli, chicken, mango, carrots, olives, roasted red bell peppers, parmesan and Feta cheese to quinoa, stirring to combine.
To make dressing, place oil, lemon, salt and pepper into a mason jar with a lid. Close lid and shake for 30 seconds or so until well combined. Pour over quinoa and stir to combine. Taste and add additional salt and pepper to taste. Serve room temperature or chilled.
Calories: 375kcal | Carbohydrates: 28g | Protein: 9g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 609mg | Potassium: 376mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2510IU | Vitamin C: 42mg | Calcium: 146mg | Iron: 2mg