Cherry Balsamic 
Chicken Salad with Quinoa

This salad features the bold and fruity flavors of cherry plus the boost of magnesium in quinoa can relax blood vessels and decrease headaches.
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Cherry Balsamic Chicken Salad with Quinoa

Cherry Balsamic Chicken Salad with Quinoa

Headache help: Do you suffer from migraines? A 1-cup serving of quinoa contains 30% of your daily value (DV) of magnesium, a mineral that helps relax blood vessels. Increasing your intake of magnesium may reduce the frequency of headaches.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 tsp each ground allspice and cumin
  • 1/2cup quinoa, rinsed
  • 1/2 cup balsamic vinegar (TRY: Bionaturae Organic Balsamic Vinegar)
  • 1/2 cup diced red onion
  • 1/4 cup dried unsweetened cherries
  • 1/8 tsp red pepper flakes, or as desired
  • 1/4 cup slivered toasted unsalted almonds
  • 1 tbsp toasted sesame oil
  • 1/2 tsp each sea salt and ground black pepper
  • 1 packet stevia
  • 4 cups arugula

Preparation

  1. Sprinkle chicken with allspice and cumin and mist with cooking spray. Heat a large nonstick skillet on medium-high. Add chicken and cook for 5 to 6 minutes per side, until no longer pink in center. Transfer to a cutting board and set aside until cool enough to handle.
  2. Meanwhile, cook quinoa according to package directions. Drain with a fine mesh sieve and immediately rinse with cold water, shaking sieve to remove excess water; set aside.
  3. Return skillet to medium-high heat and add vinegar, onion, cherries and pepper flakes. Bring to a boil and continue to cook, constantly stirring and scraping up browned bits from bottom of skillet, for 2 to 3 minutes, until mixture is reduced to about ¼ cup; set aside to cool.
  4. Cut chicken into bite-size pieces and transfer to a medium bowl. Stir in quinoa, balsamic mixture, almonds, sesame oil, salt, black pepper and stevia. Divide arugula among plates. Top with chicken mixture, dividing evenly.

Nutrition Information

  • Serving Size: 1 cup arugula and 1 cup chicken mixture
  • Calories: 347
  • Carbohydrate Content: 30 g
  • Cholesterol Content: 66 mg
  • Fat Content: 10 g
  • Fiber Content: 6 g
  • Protein Content: 32 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 330 mg
  • Sugar Content: 10 g

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For an eye-catching contrast of colors, try using red or tricolor quinoa. To save time, buy the frozen spinach that’s already chopped and thaw it in your fridge overnight; just be sure to squeeze it dry before using.