Recipe Library
Chicken-Quinoa Bowl with Strawberries & Pecans
Juicy strawberries and crisp radish slices brighten shredded chicken and fluffy quinoa over a bed of romaine, while toasted pecans add crunch and a maple-Dijon balsamic dressing ties the sweet and savory flavors together in each satisfying bite.
- Total
- 21 min
- Prep
- 21 min
- Serves
- 4
Nutrition per Serving
- Calories
- 511
- Protein
- 30g
- Carbs
- 29g
- Fat
- 31g
- Fiber
- 5g
- Sugar
- 7g
- Sodium
- 401mg
Ingredients
- 2 tablespoons balsamic vinegar
- 2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, grated
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 1/3 cup extra-virgin olive oil
- 4 cups torn romaine lettuce
- 2 cups cooked quinoa, cooled
- 2 cups shredded or chopped cooked chicken
- 8 large strawberries, quartered
- 1/2 small watermelon radish or 4 small red radishes, thinly sliced
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped pecans, toasted
Instructions
- Whisk vinegar, maple syrup, mustard, garlic, salt and pepper in a small bowl. Whisk in oil in a slow, steady stream until emulsified.
- Divide lettuce, quinoa, chicken, strawberries, radish, goat cheese and pecans evenly among 4 bowls. Drizzle with the dressing.