Curry Chicken Quinoa Salad

Yield

Makes 28 8-oz. portions.
Curry chicken quinoa salad

Ingredients

  • 1/2 c. GFS Canola Oil
  • 2 lb. Jumbo Carrots, julienned thin on a mandoline
  • 2 lb. Markon Cauliflower, chopped into small pieces
  • 2 lb. Markon Ready-Set-Serve Brussels Sprouts, sliced thinly
  • 1 1/2 lb. Markon Braeburn Apples
  • 2 ct. Markon Lemons
  • 1 lb. Shelled Edamame
  • 1 1/2 lb. Markon Red Seedless Grapes, halved lengthwise
  • 28 oz. Red Quinoa, cooked
  • 1/2 lb. Markon Ready-Set-Serve Shredded Red Cabbage
  • 4 1/2 lb. Grilled Chicken Breast Strips, thawed
  • 14 oz. Markon Ready-Set-Serve Lemony Arugula
  • 14 oz. (Recipe) Curry Lemon Yogurt Dressing

Recipe Preparation

1. As needed, place the oil in a heated, nonstick sauté pan. Cook each vegetable separately over medium-high heat. Sauté the vegetables just long enough to caramelize. Season to taste with salt and pepper. Spread the vegetables on parchment-lined sheet pans in a single single layer. Refrigerate, uncovered, to cool.

2. Quarter the apples. Remove the core. Medium dice with the skin on. Place in a stainless steel mixing bowl. Squeeze the lemon juice over the apples, mixing thoroughly.

3. Place the carrots, cauliflower, Brussels sprouts, edamame, grapes, apples, quinoa and 4 oz. of red cabbage in a chilled stainless steel mixing bowl. Mix together using a rubber spatula. Place in a storage container. Cover, label, date and refrigerate for future service. Best used in 24 hours.

To prepare à la carte:

Place 6 oz. of salad, 3 oz. of chicken and 1/2 oz. of arugula in a chilled stainless steel mixing bowl. Drizzle 1 Tbsp. of curry lemon yogurt dressing over the top of the salad. Spoon onto a chilled serving plate.

Nutrition Info (per serving)

Calories: 340

Fat: 9

Saturated Fat: 1.5

Trans Fat: 0

Sodium: 470

Carbohydrates: 37

Protein: 30

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