Chicken Salad With Quinoa and Apricot Vinaigrette
By: Kristi Rimkus
Published: Friday, May 20, 2011 - 6:38am

Ingredients




2 tablespoons sugar free apricot jam
1 tablespoon apple cider vinegar
2 tablespoons water
1 teaspoon dijon mustard
1 tablespoon olive oil
4 cups baby spinach
1 cup quinoa, cooked according to package directions
1 cup chicken breast, cooked and chopped
1 large apple, cut into bite sized pieces
4 medium green onion, sliced
4 tablespoons goat cheese, crumbled

Preparation

1 Combine jam, vinegar, water, dijon and oil in a blender and blend until combined. 2 Toss salad ingredients with dressing and serve.

About


This is a light and summery salad. Perfect for a weekday lunch, or dinner.