Chicken and Quinoa Salad
- 3/4 cup shredded cooked chicken breast (you can use any of the chicken marinade recipes in the manual and cook accordingly)
- 2 cups cooked quinoa
- 1 ½ cups baby arugula leaves
- 1 cup shredded corn (shredded from cob, do not use corn in a can)
- 3/4 cup cubed ripe mangoes
- ½ cup toasted cashews (or any nuts of your choice)
- ½ cup orange juice
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- freshly shaved parmesan cheese
- Combine ingredients 1 to 5 and mix well.
- Combine orange juice, balsamic vinegar, salt and pepper to make alight dressing.
- Toss mixed chicken, quinoa, etc with dressing.
- Top with freshly shaved parmesan cheese and serve.