Tuesday's Meal: Olive & Lemon Quinoa Salad w/ Chicken

Emily Madden with H-E-B Cooking Connection shares a healthy and quick recipe that's great served warm or cold.

The recipe is as follows:

Ingredients

2 cups cooked quinoa - cook according to pkg directions but use chicken stock in place of water
Adams Reserve Lemon Pepper Sear 'n Crust
1/2 lb thin sliced chicken breasts
1 Serrano, deseeded & ribs removed, minced
1/4-1/3 cup fresh blueberries
1 cup arugula
1/3 cup chopped walnuts or pecans
Cookwell & Company Olive & Lemon Vinaigrette

Method

* Season chicken with Adams Lemon Pepper and cook in a skillet for about 3 minutes per side.
* In a large bowl combine the remaining ingredients and mix well.
* Slice chicken and serve on top, or chop and mix into the salad.
** Great served warm or cold!

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