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Cranberry & Clementine Salad with Quinoa & Grilled Chicken Breast

November 13, 2013

Salads can be soooo delicious if you let your creativity loose on them and if you take advantage of the delicious seasonal goodies Mother Nature has to offer.

 

I often throw salads together for dinner because I teach my classes in the evening. I need something quick but yummy because I’m famished when I  get home, but because it’s pretty close to bedtime, I want to keep it light.

 

This particular salad can be made in a variety of ways. I happened to have clemetines and fresh cranberries, but you could switch with oranges and dried cranberries for example. Hope you enjoy it as much as I did!

Quick tip! start out with the vinaigrette first ;) 

 

Dijon & Clementine Vinaigrette

 

Ingredients

  • 1 tsp dijon mustard

  • 1 crushed or minced garlic clove

  • 2 tbs olive oil

  • 1 1/2 tbs white wine vinegar

  • juice of 1/2 a clementine

  • salt and pepper to taste

 

Method

  • Add all ingredients in a bowl – except salt and pepper – and whisk them together well.

  • Salt and pepper to taste.

  • You can decide whether you want to toss the spinach in the dressing or if you want to drizzle the dressing on the salad at the last moment before serving.

  • Store in fridge till ready to use.

 

The Salad

 

Ingredients (serves 1)

 

  • 1 1/2 cup spinach

  • 2 clementines (or 1 large orange)

  • 1/3 cup cranberries (fresh or dried)

  • 1/2 cup quinoa (rinsed in cold water prior to cooking)

  • 1 chicken breast

  • 1 or 2 strips of turkey bacon

  • 3 tbs sunflower seeds

  • salt and pepper

 

Method

 

  • In a small pot cook up the 1/2 cup of quinoa in 1 1/2 – 2 cups of water. This usually takes 8-10 minutes – set timer.

  • While quinoa cooks, wash and dry the spinach leaves and cranberries (if fresh). Arrange in a deep plate.

  • Peel 2 clementines and separate the wedges. Put 1/2 of one clementine aside, the rest can be arranged on top of the spinach.

  • Prep your chicken breast by salting and peppering on each side. Heat a grill pan and when it’s hot, add the chicken breast. Use cooking spray if your grill pan isn’t non-stick kind.

  • While the chicken is grilling, you can add the 1-2 strips of turkey bacon to the grill pan and cook along side.

  • Once your chicken breast is well grilled, remove from pan and put on a chopping board to cut into slices.

  • Remove bacon from pan and set aside.

  • When the timer goes off, check to see if your quinoa has been cooked through. If it’s soft and chewable, drain excess water and add quinoa to the salad plate. (unless you prefer your quinoa cold)

  • Place chicken breast slices on top of quinoa on the salad plate.

  • Roll the turkey bacon slice into a rose shape and arrange on plate – using the quinoa to anchor it. Otherwise you can chop the bacon into bits and sprinkle it on top.

  • Sprinkle the sunflower seeds and dressing on top and enjoy!  :)

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