Chicken, spinach, and quinoa salad with olives
8 oz, 1 frozen package (about 1 1/4 cups)
Extra virgin olive oil
White wine vinegar
½ tsp, smoked
½ medium, minced
Fresh baby spinach
Fresh cherry tomato(es)
2 cup(s), (1 pint), halved
Cooked skinless boneless chicken breast(s)
2 cup(s), chopped, diced
2 rib(s), medium, (thin stalks), thinly sliced
12 medium, green variety, pitted and coarsely chopped
- 1 Microwave quinoa according to package directions; drain well and cool.
- 2 Meanwhile, to make the dressing, whisk together oil, vinegar, water, mustard, paprika, salt, and pepper in large bowl. Whisk in shallot.
- 3 Add quinoa, spinach, tomatoes, chicken, celery, and olives to dressing; toss to coat.
- Serving size: 2 cups