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.
|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|
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.
*Minimally processed. No artificial ingredients.