Quick Quinoa Chicken Salad

An easy and healthy all-in-one dish to take advantage of leftovers, and that itself freezes well for future meals. Gluten-free.

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Ingredients

1. 1 cucumber, well-scrubbed and chopped or sliced
2. 2 medium red or yellow onions, chopped or sliced
3. 1 medium tomato, sliced or julienned
4. 6 Tbsp / 90 ml olives, sliced or chopped
5. 1½ cup / 340 ml white or red quinoa, cooked*
6. 3 chicken breasts (12 oz / 340 g), roasted or boiled*, then chilled and chopped
7. 2 Tbsp. / 28 ml olive oil
8. Juice of 2 limes
9. Seasonings of choice

* If making the quinoa and chicken for this recipe, they can be cooked together in 3 cups / 720 ml of seasoned water or vegetable broth in a two-quart/liter covered pan over medium-low heat for 20 minutes.

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Directions

1. Mix all ingredients together.

Serving size:2 cups / 266 g Exchanges per Serving: 1 Carb, 2 Protein, 0 Fat

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