Citrus Chicken Quinoa Salad

Citrus Chicken Quinoa Salad

Ingredients:

• 1 and 1/2 cups cooked quinoa
• 2 Tablespoons olive oil
  
• 1 pound skinless boneless chicken breast, chopped into 1-inch pieces
• 2 cloves roasted garlic, chopped
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 2 large oranges, peeled and segmented
• 1 ripe avocado, peeled and cubed

DRESSING

• 1/4 cup fresh lime juice
• 1/3 cup chopped fresh cilantro (packed)*
• 1 Tablespoon fresh orange juice*
• 1 Tablespoon olive oil
• 1 Tablespoon honey

Mexico Avocados Add Delicious Nutrition

Directions:

Cook quinoa according to package directions or use my directions - my recipe will make 2-3 cups, more than what you will use. But leftovers are great! Transfer cooked quinoa to a large bowl and let cool.

Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine. Set aside.

For the dressing: whisk all of the dressing ingredients together. Pour over salad and toss to coat everything evenly. Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.

http://sallysbakingaddiction.com/2014/06/12/citrus-chicken-quinoa-salad/

Foil Pouch Grilled Potatoes With Garlic and Rosemary

Foil Pouch Grilled Potatoes With Garlic and Rosemary - adapted from a recipe by Martha Stewart

Ingredients
2 baking potatoes with skin on, scrubbed clean
4 garlic cloves, skin on
2 tablespoons extra-virgin olive oil
Coarse sea salt and freshly ground pepper
4 whole sprigs fresh rosemary, plus 1 tablespoon minced fresh rosemary
Lemon wedges, for serving

Directions
Slice potatoes into 1/2 -inch discs. Toss the potatoes, rosemary and garlic in a bowl with the olive oil. Season with salt and pepper.

Divide potatoes, rosemary and garlic between two large double layers of foil; fold foil around potatoes and crimp edges to form packets. Grill directly over heat source, flipping packet every 5 minutes or so, until potatoes are tender, 20 to 25 minutes.

Transfer potatoes to a serving bowl. Carefully slip the roasted garlic cloves out the skins and chop. Return the chopped garlic to the bowl and toss with the potatoes. Season to taste with more salt and pepper if necessary, and serve with lemon wedges.

Serves 2-4 as a side.

Original Recipe Link