Grilled Italian-Marinated Chicken Grain Salad
Prep: 20 minutes
Grill: 10 minutes • Serves: 4
1/2 cup red wine vinegar
1/3 cup olive oil
1/4 cup loosely packed chopped fresh basil
1 tablespoon chopped fresh oregano
4 boneless, skinless chicken breasts (about 1¼ pounds)
2 packages (8.8 ounces each) ready to serve white & red quinoa
2 Roma tomatoes, diced
1/4 small red onion, thinly sliced
2 cups packed baby arugula
1/3 cup shaved Parmesan cheese
1.Prepare outdoor grill for direct grilling over medium heat. In medium bowl, whisk garlic, vinegar, oil, basil and oregano. Makes about 1 cup.
2.Place chicken in large zip-top plastic bag; add 1/2 cup marinade. Seal bag, pressing out excess air; massage chicken in bag to coat and let stand 10 minutes.
3.In large bowl, toss quinoa, tomatoes, onion, arugula, cheese and 1/4 cup marinade. Makes about 6 cups.
4.Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once and brushing with remaining 1/4 cup of marinade every 2-1/2 minutes.
5.Transfer chicken to cutting board and slice; serve over grain salad.
Approximate nutritional values per serving (1-1/2 cups grain salad, 1 chicken breast):
530 Calories, 26g Fat (5g Saturated), 87mg Cholesterol,
416mg Sodium, 38g Carbohydrates, 8g Fiber, 39g Protein