Appetizers / Soups / Salads

Balsamic chicken spinach watermelon quinoa feta salad is for Salad.

Balsamic chicken spinach watermelon quinoa feta salad takes 15 minutes to prepare.

Balsamic chicken spinach watermelon quinoa feta salad takes 30 minutes to cook.

Balsamic chicken spinach watermelon quinoa feta salad makes 4 servings.

The ingredients for Balsamic chicken spinach watermelon quinoa feta salad are:

12 oz Tyson boneless, skinless chicken breast
0.5 cup Ancient Harvest Quinoa
2 cup, diced Watermelon
.25 cup, crumbled Feta Cheese
6 cup Baby Spinach (raw)
8 tbsp Balsamic Vinegar
6 tbsp Extra Virgin Olive Oil
4 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend

Here is how you make Balsamic chicken spinach watermelon quinoa feta salad:

Whisk oil, balsamic and herbs, pour half over chicken breasts and marinate in either a zip lock bag or shallow pan 1 - 24 hours. Reserve the rest of the dressing for the salad. Soak quinoa in water, rinse well, cook in 1C water by boiling then simmering with lid on pan for 15 - 20 minutes until all water is absorbed. Fluff. Grill chicken in a hot pan with a little oil until no longer pink in middle. Slice into bite sized pieces.. Assemble salad by tossing spinach, chicken, quinoa and watermelon with dressing. Enjoy!Serving Size: Makes four complete meal saladsNumber of Servings: 4Recipe submitted by SparkPeople user SEATTLEJULES.

The nutritional information for Balsamic chicken spinach watermelon quinoa feta salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 392.1

• Total Fat: 26.6 g
• Cholesterol: 57.1 mg
• Sodium: 198.3 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 2.3 g
• Protein: 23.0 g