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.

Author:: Clean Eating
Publish date:: Jun 21, 2016
Updated on: Apr 2, 2019

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.

20minDuration
8minCook Time
12minPrep 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

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.
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.
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.
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.