Try this savory salad as a filling main dish or flavorful side, and enjoy the benefits of gluten-free quinoa, a tasty whole grain full of protein, iron, and fiber.

Makes 4 servings

Ingredients:

• 1 cup quinoa , dry
• 2 Tbsp. olive oil
• 2 Tbsp. lime juice
• 2 Tbsp. white vinegar
• 1 garlic clove, chopped
• ½ lb. Boar’s Head EverRoast® Oven Roasted Chicken Breast, diced
• ¼ tsp. salt (optional)
• 1 cup cherry tomatoes, halved
• cup chives, finely chopped
• ½ cup fresh parsley, chopped
• Black pepper, to taste

Directions:

1. Cut the chicken into quarter-inch dice.
2. Cook the quinoa according to package directions.
3. Once cooked, remove from heat, fluff with a fork, and set aside for 10 minutes.
4. In a small bowl, combine the oil, lime juice, vinegar, garlic, and salt (optional).
5. After the quinoa has set for 10 minutes, combine the quinoa, chicken, tomatoes, chives, and parsley.
6. Drizzle the oil mixture over the quinoa salad and sprinkle with pepper to taste.
7. Mix well and chill. Serve cold.