Superfood Salad Recipe

Prepare quinoa

If quinoa is not pre-cooked: rinse 1/2 cup dry quinoa under cold water. Combine with 1 cup water in a small saucepan, bring to a boil, then reduce to a simmer, cover and cook 12–15 minutes until water is absorbed. Fluff with a fork and let cool to room temperature. Measure out 1 cup cooked quinoa for the salad.

Wash and dry the mixed greens thoroughly. Halve the cherry tomatoes and thinly slice the cucumber. Place the greens in a large salad bowl and fold in the cooled quinoa, tomatoes and cucumber.

Pat chicken breasts dry. Season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Rub with 2 tbs olive oil.

Heat a skillet over medium-high heat. When hot, add the chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden. Alternatively, grill over medium-high heat for the same time. Transfer chicken to a cutting board and rest 5 minutes, then slice thinly against the grain.

In a small bowl or jar combine 1/4 cup fresh orange juice, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp white wine vinegar and 1 tsp honey or maple syrup. Whisk to combine.

While whisking, slowly stream in 1/4 cup extra-virgin olive oil until the dressing emulsifies. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as desired. Refrigerate until ready to use; bring to room temperature before dressing the salad.

Lightly toast the chopped pistachios in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant. Remove and let cool.

Gently toss the greens, quinoa, tomatoes and cucumber with about half of the citrus vinaigrette to lightly coat (reserve remaining vinaigrette for diners to add more as desired).

Arrange the sliced chicken over the dressed salad. Sprinkle dried goji berries, toasted pistachios and crumbled feta or goat cheese over the top. Drizzle the remaining vinaigrette or offer it on the side. Finish with a light drizzle (1 tsp) of extra olive oil and scatter torn mint or basil leaves if using.

Serve immediately while chicken is still slightly warm, family-style or plated. Leftovers: keep dressing separate and refrigerate salad components in airtight containers up to 2 days. Reheat chicken separately and toss just before serving.