Packed with flavor and texture, this Grainy Chicken & Apricot Salad recipe features VALLEY FRESH® chicken, sweet and tangy apricots, crunchy mixed greens, and nutty grains like quinoa, brown rice or farro.
Ingredients
| 2 | cups cooked whole-grain quinoa, brown rice or farro |
| 2 | (5-ounce) cans VALLEY FRESH® 100% Natural* Organic Chicken Breast, drained |
| 2 | cups sugar snap peas, slivered |
| ½ | cup dried apricots, sliced |
| ¼ | cup sliced green onion |
| 3 | tablespoons walnut or olive oil |
| 1 | tablespoon white balsamic or white wine vinegar |
| Coarse salt and freshly ground pepper to taste | |
| 4 | cups mixed baby kale or spinach leaves, if desired |
Directions
Mix quinoa, chicken, peas, apricots and green onion in a large bowl. Whisk oil, vinegar, salt and pepper together until well blended.
Pour dressing over grain-chicken mixture; toss to coat. Spoon salad over greens.