Pulled Chicken Salad Recipe
avocado, tomato, mixed greens, quinoa, pistachios, lemon, olive oil
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Ingredients
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Salad Base
Dressing
Method
Preparation of Ingredients
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
- 2
Prepare the Chicken
If you haven’t already, shred 2 cups of cooked chicken using two forks or your hands. Set aside.
- 3
Chop the Vegetables
Dice 1 avocado and 1 tomato into bite-sized pieces. Set aside.
- 4
Chop the Pistachios
Roughly chop 1 cup of pistachios, removing any shells. Set aside.
Assembling the Salad
- 5
Combine the Base Ingredients
In a large mixing bowl, add the mixed greens, shredded chicken, diced avocado, diced tomato, cooked quinoa, and chopped pistachios. Gently toss to combine.
- 6
Make the Dressing
In a small bowl, whisk together 2 tablespoons of lemon juice, 3 tablespoons of olive oil, 1 teaspoon of salt, and pepper to taste until well combined.
- 7
Dress the Salad
Pour the dressing over the salad mixture and gently toss again to ensure all ingredients are coated with the dressing.
- 8
Serve
Divide the salad into serving bowls and enjoy immediately.