Entrees-Poultry or Seafood - Quinoa & Roasted Chicken Salad

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08-26-2007, 12:28 PM
(Get your veggies and some whole grains. Guacamole and nonfat sour cream round out this filling salad entree. Use leftover roasted chicken; even better if the chicken is spicy.)

2 servings; 8 points per serving (haven't figured out how to get it lower, except to leave out the olive oil)


6 cups lettuce, shredded
1 cup tomatoes, diced
6 oz. roasted chicken breast, shredded
1/4 cup nonfat sour cream
50 g guacamole chunky
1 tbsp olive oil
2 tbsp brown rice vinegar
1 tsp onion, diced
1 cup cooked quinoa
1/2 tsp seasoned salt blend
1/4 tsp pepper


Mix the onions with the quinoa and reheat in the microwave or a non stick skillet, season with the salt blend, cover and set aside to stay warm

Place 1/2 lettuce in each of 2 plates or broad bowls, drizzle with the rice vinegar and olive oil (dividing between the plates), sprinkle with salt and pepper to taste.

Top the lettuce with the warm quinoa mixture (1/2 cup on each). Add shredded chicken and tomatoes, sprinkle with salt and pepper.

Garnish with the nonfat sour cream and guacamole around the edges. (Place a dab of sour cream, a dab of guacamole alternating around the outside edge of the salad.

Calories 370, Total Fat 14.1g, Cholesterol 72mg, Sodium 688mg, Total Carbohydrates 26.5g, Dietary Fiber 4.6g