Name: Chicken Waldorf Salad With Quinoa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Ingredients: McCormick® Smoked Paprika; McCormick Gourmet™ Organic Onion Powder; Morton Iodized Salt & Black Pepper; Chicken Breast Skewer; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; O Organics Quinoa, Organic, Tri-Color; Talking Rain AQA Water, 9.5 pH; BrightFresh Micro Arugula; Oppy Organic Meyer Lemons; Alouette Cheese Crumbles, Feta; Asian Pear; Large Red Grapefruit; Celery; Walnut Fudge; Signature Farms Cranberries, Dried

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Preheat the oven to 375 F (190 C).
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In a small bowl, mix the paprika, onion powder, salt, and pepper. Place the chicken breast to a baking dish on a sheet pan. Drizzle both sides with olive oil. Season the chicken on all sides with the spice mixture. Bake uncovered for 20-30 minutes, depending on its thickness.

Prepare the quinoa according to the package directions while the chicken cooks. In a big bowl, toss the cooked quinoa, chopped arugula, juice from half the lemon, the blue cheese, and a pinch of salt.

Squeeze half the lemon over your chopped apples and mix well to keep them from browning. Add the chopped apple, grapes, celery, walnuts, and dried cranberries to the quinoa mixture. Mix until the blue cheese starts to get creamy from the lemon. Separate the salad into meal prep containers.

When the chicken is done, allow it to cool for 10-15 minutes. Then shred it with two forks OR chop it into small bite-size pieces. Add to the meal prep containers and you're good to go!

Chicken Waldorf Salad With Quinoa

Serves 3

10 mins prep

25 mins cook

0 mins total

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