Honey mustard chicken with apple and arugula salad
Honey mustard chicken with apple and arugula salad
This meal took about 20 minutes to prepare from start to finish and was absolutely delicious! Ingredients
  • 1/4 cup whole-grain mustard
  • 2 tablespoon honey
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 4-6 boneless, skinless chicken cutlets
  • 4 cups arugula
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 apples (gala or pink lady), thinly sliced
  • remaining goat cheese from earlier in the week
  Instructions
  1. Preheat oven to 400 F.
  2. Combine the mustard, honey, and lemon juice in a small bowl.
  3. Place the cutlets in a greased baking dish. Make sure there is a little space between each cutlet. Sprinkle with salt.
  4. Pour the honey mustard mixture over the cutlets, spreading the mixture to cover each cutlet.
  5. Place on the top-rack of oven for about 10 minutes or until cooked through. Switch the oven to broil for 2 minutes to brown the tops.
  6. While the chicken is cooking, in a medium bowl, whisk together the vinegar and olive oil. Add the arugula, apples, and goat cheese, and toss to combine. Serve with the chicken.
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Honey-mustard pork tenderloin with steamed green beans
Honey-mustard pork tenderloin with steamed green beans
Ingredients
  • 1 lb pork tenderloin, cut into 1/2 inch slices
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon yellow mustard
  • 1 tablespoon white wine vinegar
  • 1/2 cup chicken stock
  • 1 small shallot, minced
  • 1/2 lb green beans, trimmed
  • 1 jar applesauce
Instructions
  1. In a small sauce pan combine the honey, Dijon, yellow mustard, vinegar, chicken stock and shallot. Bring to a boil and reduce to a simmer.
  2. Bring a 1/4 inch salted water to boil in a large skillet. Add green beans, cover, and cook until tender, about 3 minutes. Remove beans and set aside.
  3. Heat the oil in a large skillet over medium heat. Add the pork rounds; browning on both sides until cooked through. If there is not enough room in the skillet you may need to cook the pork in batches.
  4. Place all the cooked pork back in the skillet and add the marinade. Allow the marinade to boil but be careful not to burn it. Cook for about 1 minute to allow the pork to absorb some of the flavor. Remove from skillet and serve with beans and side of applesauce.
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Lamb and peppers stir-fry
Lamb and peppers stir-fry
Ingredients
  • 1 lb boneless lamb shoulder, cut into 1-inch cubes
  • 1 teaspoon cumin
  • 2 tablespoon olive oil, divided
  • 2 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, peeled and grated
  • 1/4 teaspoon pepper
  • 1 red pepper, cut into thin slices
  • 1 yellow pepper, cut into thin slices
  • 1/2 bunch scallions, sliced thinly on the diagonal
  • 2 teaspoons cilantro, chopped
  • 2 cups rice (cooked)
Instructions
  1. Combine the lamb, cumin, 1 tablespoon olive oil, soy sauce, garlic, ginger and pepper in a large bowl. Toss to combine and marinate for 15 minutes (you can marinate this for up to 24 hours).
  2. Heat the remaining oil in a wok or large skillet. Add the peppers and stir-fry for 3 minutes.
  3. Remove from the wok and add the lamb, reserving the marinade. Brown the lamb on all sides. Add the marinade and peppers to the wok. Cook for 5-8 minutes over medium meat. Cut, a piece of lamb down the middle to check that it is cooked through.
  4. Add the green onions and cilantro.
  5. Serve over rice.
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Lemon pepper shrimp scampi served with side salad and crusty bread
Lemon pepper shrimp scampi served with side salad and crusty bread
Ingredients
  • 2 tablespoons parsley, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons butter
  • 1 ½ lb peeled and deveined shrimp
  • 2 teaspoons garlic, minced
  • 2 tablespoons lemon juice
  • Romaine lettuce
  • 1 red pepper, cut into 1-inch pieces
  • 1 carrot, sliced or shredded
  • Baguette
  • salad dressing
Instructions
  1. Melt 1 tablespoon butter in a large skillet over medium heat.
  2. Add half the shrimp, sprinkle with half the salt and pepper.
  3. Cook on both sides, about 1 minute each side.
  4. Transfer shrimp to a plate, heat another tablespoon butter in the pan and add the remaining shrimp, sprinkle with remaining salt and pepper. Cook 1 minute on each side.
  5. Add all the shrimp back to the skillet, add the lemon juice, parsley, garlic and 1 more tablespoon butter. Cook about 1 minute longer.
  6. Make the salad with the lettuce, red bell pepper and carrots, and serve with bread.
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Lemon-herb pasta with artichokes and green beans
Lemon-herb pasta with artichokes and green beans
Ingredients
  • dried fusilli pasta, 1 bag
  • 10 oz fresh green beans, trimmed and cut into 1 inch pieces
  • 1 cup parsley leaves
  • ½ cup basil
  • 1 tablespoon lemon juice
  • 1 ½ teaspoon lemon zest
  • 3 garlic cloves, peeled
  • 1 package frozen artichoke hearts
  • 1 bag baby spinach
  • 1 cup chicken broth
  • ¾ cup grated parmesan cheese
  • olive oil
  • salt and pepper
Instructions
  1. Cook the pasta according to the directions on the box. In the last 5 minutes of cooking, add the green beans to the boiling water. Drain when the pasta is finished cooking.
  2. Blend the parsley, basil, lemon juice, lemon zest and garlic in a food processor (can also chop by hand). Add 2 tablespoons olive oil. Pulse until combined. Add a little salt and pepper.
  3. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the artichokes, sauté for 2 minutes. Add the spinach and cook until wilted.
  4. Add the cooked pasta and beans back to the pot with 1 cup of chicken broth. Add the herb and artichoke mixture to the pasta. Allow to cook for about 3 minutes.
  5. Serve with parmesan cheese. Season with salt and pepper.
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Lemony seafood risotto
Lemony seafood risotto
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, small dice
  • 2 garlic, minced
  • 1 fennel bulb, core removed and small dice
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons fresh parsley, minced
  • 8 shrimp, peeled and deveined
  • 6 sea scallops
  • 6 cups chicken stock
  • 2 teaspoon lemon zest
  • 2 teaspoon lemon juice
  • 1 cup frozen mixed vegetables
Instructions
  1. Place the chicken stock in a medium sauce pan over low heat to warm.
  2. Add the oil to a large skillet over medium heat. Add the onion and fennel. Sauté until onion is translucent. About 3-5 minutes. Add the garlic and stir for 1 minute.
  3. Add the rice and paprika stir to toast for 1 minute. Add the white wine and allow to reduce to half; about 1 minute. Add 1 cup chicken stock. Stir over medium-low heat until the rice absorbs the stock. Continue to add stock 1-2 cups at a time until the rice is tender. You don’t need to stir the rice constantly, every minute or so is fine.
  4. When the rice seems close to done (about 10 minutes) add in the frozen vegetables and mix. Then add the seafood, parsley, lemon zest, juice. Cover and reduce heat to low. Allow the seafood to cook; about 5 minutes. Add salt and pepper to taste.
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Lentil feta salad
Lentil feta salad
Ingredients
  • 1 cup of French lentils, rinsed
  • 3 cups of chicken stock
  • 1 stalk celery, small dice
  • 1 small red onion, diced
  • ½ yellow pepper, small dice
  • ½ green pepper, small dice
  • ¾ bunch of flat-leaf parsley, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 1/4 cup lemon juice (1 ½ lemons)
  • ¼ cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 cup of feta, crumbled
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ English cucumber, diced.
  • 1 pint cherry tomatoes, cut in half
Instructions
  1. Bring a medium saucepan of chicken stock to boil. Add lentils. Simmer for 15 minutes, or until lentils are tender (keep an eye on the lentils, as they’ll overcook very fast). Drain, and rinse lentils under cold water, set aside.
  2. In a large bowl combine lentils, celery, onion, peppers, tomatoes, parsley, and rosemary.
  3. In a small bowl, whisk together lemon juice, mustard, balsamic vinegar and olive oil. Drizzle over lentil mixture.
  4. Add feta, and stir gently to incorporate. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  5. Leftovers can be eaten at room temperature for lunch.
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Lightened up smoked chowder
Lightened up smoked chowder
Ingredients
  • 1 tablespoon olive oil
  • 2 leeks, cut in half and thinly sliced
  • 1 celery rib, small chop
  • 2 tablespoons flour
  • 2 cups 2 % milk
  • 1 8oz bottle clam juice
  • 1 cup water
  • 2 medium yukon potatoes, peeled and small dice
  • 1, 8-10 oz package hot smoked salmon
  • 1 tablespoon lemon juice
  • 2 scallions, thinly sliced on diagonal
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Heat the oil in a large soup pot over medium heat. Add the leeks and celery. Sauté for 5 minutes or until soft.
  2. Sprinkle the flour over the leeks. Stir to incorporate and cook the flour for 30 seconds. Add the milk, clam juice, water and potatoes. Bring to a boil and reduce to a simmer. Cover and cook until potatoes are soft, about 10 minutes.
  3. Shred the smoked salmon, discarding the skin and any bones. Add the salmon, lemon and salt and pepper to the chowder. Cook for an additional 5 minutes. Garnish with scallions. Serve with warm bread from bakery.
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Lime chicken with salsa and rice
Lime chicken with salsa and rice
Ingredients
  • 4 boneless, skinless chicken breasts.
  • 1 teaspoon lime zest, grated
  • 3 tablespoons lime juice
  • 2 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 container salsa
  • 1 cup uncooked rice
  • minced cilantro
Instructions
  1. Preheat oven to 350 F.
  2. Prepare the rice according to package instructions.
  3. In a small bowl combine the lime zest, juice, olive oil, garlic and chili powder.
  4. Place the chicken in a shallow baking dish. Season with the salt and pepper. Pour the marinade over the chicken.
  5. Bake, covered, for 20 minutes or until chicken is cooked through.
  6. Mix the rice and salsa and serve with chicken, garnish with cilantro.
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Meat loaf minis with spinach salad
Meat loaf minis with spinach salad
Ingredients
  • ½ cup breadcrumbs
  • 1 teaspoon olive oil
  • 1 cup onion, small dice
  • 2 garlic cloves, minced
  • ½ cup ketchup
  • ¼ cup parsley, minced
  • ¼ cup parmesan, grated
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup cheddar cheese, grated
  • 1 lbs lean ground sirloin
  • 1 egg
  • 1 box baby spinach
  • ½ cup cherry tomatoes
  • salad dressing
Instructions
  1. Preheat oven to 425 F. Grease a large baking sheet.
  2. Heat the oil in a large skillet over medium heat; add the onions and garlic. Saute until translucent; about 5 minutes. Transfer to a large bowl.
  3. Combine the breadcrumbs, ¼ cup ketchup, parsley, parmesan, Dijon, oregano, salt, pepper and cheddar to the bowl with the onions and garlic.
  4. Add the sirloin and egg; mix gently with hands until combined.
  5. Shape into 4 mini loaves and place on the prepared baking sheet. Spread remaining ketchup over the loaves and bake for 25 minutes or until cooked through.
  6. Combine the cherry tomatoes and spinach. Dress salad with your choice of dressing.
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Mexican rice with shrimp
Mexican rice with shrimp
Ingredients
  • 1 cup rice
  • 1 tablespoon butter
  • 1 lb peeled and deveined shrimp
  • 1/2 red onion, small dice
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 3 tomatoes, core removed and diced
  • 1 1/2 cups low sodium chicken broth
  • 1/2 bunch cilantro, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Heat the butter in a large skillet. Add the onion and garlic; stir for 2 minutes and add the rice. Cook for 1 minute and add the tomato paste. Coat the rice in the tomato paste for 1 minute.
  2. Add the tomatoes, chicken stock, salt and pepper.
  3. Cover and simmer for 15 minutes.
  4. Add the shrimp and cover again for an additional 10 minutes.
  5. Garnish with cilantro.
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Mini-turkey meatballs with pasta and asparagus
Mini-turkey meatballs with pasta and asparagus
Ingredients
  • 2 tablespoons olive oil
  • 1 lb ground turkey
  • 1/2 onion, minced
  • 3 cloves garlic, minced
  • 1 egg
  • 1/4 cup panko bread crumbs
  • 3 tablespoons ketchup
  • 2 tablespoons parsley, minced
  • ½ cup grated Parmesan
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • marinara sauce
  • 1 bunch asparagus, trimmed
  • 1 box pasta
Instructions
  1. Preheat oven to 400 F. Coat a baking sheet with non-stick spray.
  2. Mix olive oil, turkey, onion, garlic, egg, panko, ketchup, parsley, parmesan, salt and pepper in a large bowl.
  3. Shape the mixture into 1 inch meatballs (bigger or smaller depending on your preference).
  4. Toss the asparagus with 2 teaspoons olive oil, a little salt and pepper, place on a baking tray.
  5. Place meatballs and asparagus in the oven for 10-12 minutes.
  6. Cook the pasta according to instructions.
  7. Place marinara sauce in a large sauce pan over low heat.
  8. Remove meatballs from the oven and transfer to the marinara sauce to finish cooking.
  9. When the meatballs are cooked through serve over pasta with asparagus.
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Moroccan-style lamb (or turkey) and chickpea served over rice
Moroccan-style lamb (or turkey) and chickpea served over rice
Ingredients
  • 1 lb ground lamb (or turkey)
  • 2 cups uncooked rice
  • 2 teaspoons olive oil
  • 1 onion, thinly sliced
  • 3 carrots, thinly sliced on a diagonal (make sure you cut them thin so they cook fast)
  • 3/4 teaspoon cumin
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • salt and pepper
  • 3 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 1/2 tablespoons lemon rind
  • 1/2 cup golden raisins
  • 15 oz can chickpeas, rinsed and drained
  • 1/2 bunch cilantro (or less)
  • 1 tablespoon lemon juice
Instructions
  1. Cook rice according to instructions on the package.
  2. Heat a large skillet (if you don’t have a 10 inch skillet then use a wide bottom pot) over medium heat. Add the lamb, stirring to break it up. Lightly season with salt and pepper. Cook for about 5 minutes, and remove to a bowl.
  3. Add the olive oil to the skillet over medium heat, add the onions and carrots, and sauté for 2 minutes. Add the cumin, cinnamon, coriander and a little salt and pepper.
  4. Cook for 2 minutes, stirring so the spices don’t burn. Add the tomato paste and stir for 1 minute. Add the lamb to the skillet, and stir to combine.
  5. Add the chicken broth, lemon rind and raisins, bring to a boil, then reduce heat. Cover and allow to simmer for 10 minutes.
  6. Add the chickpeas, cilantro and lemon juice. Add salt and pepper if necessary.
  7. Serve over rice.
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Mu shu chicken with lettuce cups
Mu shu chicken with lettuce cups
Ingredients
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1/2 tablespoon sesame oil
  • 1 tablespoon garlic, minced
  • 1/2 tablespoon ginger, minced
  • 1 teaspoon olive oil
  • 4 cups packaged coleslaw
  • 1 1/2 cups shredded rotisserie chicken
  • 4 scallions, sliced thinly
  • 1 head bibb lettuce, washed, leaves left whole
  • 1/4 cup peanuts, chopped
Instructions
  1. Combine the soy sauce, rice vinegar, hoisin sauce, sesame oil, ginger and garlic in a small bowl.
  2. Heat the oil in a large skillet over medium heat. Add the chicken and cook for 3 minutes. Add the coleslaw and soy sauce mixture. Cook, stirring for about 5 minutes. Add the green onions.
  3. Place the chicken mixture into the lettuce cups and top with chopped peanuts.
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Mustard-maple salmon with spinach and cranberry salad
Mustard-maple salmon with spinach and cranberry salad
Ingredients
  • 1/4 cup Dijon mustard
  • 1/4 cup maple syrup
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 4 6oz salmon fillets
  • 1 bag baby spinach
  • 1/4 cup dried cranberries
  • 1/4 cup pecans
  • 1/2 cup goat cheese
  • 1/2 lemon
Instructions
  1. Preheat oven to 425 F.
  2. In a small bowl combine the Dijon mustard, maple syrup, salt and pepper.
  3. Coat the salmon with the mixture spreading even over one side of the salmon fillets (the side without skin).
  4. Coat a large oven proof skillet with non-stick spray or two tablespoons olive oil. Place over medium-high heat. Add the salmon, coated side down, for 2 minutes or until you have significant browning.
  5. Flip, baste with any remaining mixture, and place in the oven for 10 minutes or until cooked through.
  6. Prepare dressing using 1/2 cup olive oil, 2 tablespoons white wine vinegar, squeeze of lemon, and salt and pepper to taste.
  7. Prepare the salad with the remaining ingredients. Serve salad with salmon.
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Omelette Mexicana con Ejotes
Omelette Mexicana con Ejotes
Ingredients
  • 1 tablespoon olive oil
  • 1/2 onion, small dice
  • 8 eggs
  • 1/2 cup manchego cheese
  • 8 small flour tortillas
  • fresh cilantro, minced
  • 1 container fresh salsa
  • 1 lb green beans, trimmed and washed
  • leftover scallions, red and orange bell peppers, diced
  Instructions
  1. Steam the green beans in a steamer basket or boil in salted water for 5 minutes.
  2. Heat the oil in a large skillet over medium heat. Add the onions and peppers; sauté for 5 minutes.
  3. Add the eggs and scramble until cooked through.
  4. Warm the tortillas in the oven or stove top. Top each tortilla with eggs, manchego, and salsa.
  5. Serve with green beans, which are called ejotes in Spanish.
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Panko-crusted halibut or cod and sauteed green beans
Panko-crusted halibut or cod and sauteed green beans
Ingredients
  • 1 tablespoon milk
  • 2 large eggs, beaten
  • 1 lb halibut or cod fillet, cut into 1-inch thick strips
  • 1 cup panko bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons finely chopped bread and butter pickles
  • 2 teaspoons minced capers
  • Half lemon, cut into wedges for serving
  • 1 lb green beans, trimmed
Instructions
  1. Preheat oven to 400 F.
  2. Place milk and eggs in a bowl, whisk together.
  3. Add fish and gently mix.
  4. Place the panko, salt and pepper in a large bowl.
  5. Add the fish to the panko one at a time letting some of the egg mixture drip off. Coat the fish in the panko.
  6. Place on a greased baking tray, cook for about 10 minutes or until fish is heated through.
  7. Heat oil in a large skillet over high heat, add green beans. Sauté until the beans begin to brown. Add 1/2 cup water and allow the beans to continue cooking until the water evaporates (it should take about 5 minutes). Season with salt and pepper (if they’re not finished cooking, add 1/4 cup more water).
  8. Combine the mayonnaise, sour cream, pickles and capers in a small bowl to make the tartar sauce.
  9. Serve the fish sticks with the tartar sauce and green beans.
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Parmesan crusted tilapia and kale salad
Parmesan crusted tilapia and kale salad
Ingredients
  • 4 tilapia fillets
  • 1/2 cup parmesan, grated
  • 1/2 cup panko bread crumbs
  • 1 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 box baby kale
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sugar
  • 1 shallot, minced
  • 2 tablespoon walnuts, chopped (and toasted if you like)
  • 2 tablespoon dried cherries
  Instructions
  1. Preheat oven to 425 F. In a small bowl combine the parmesan, panko, paprika, salt and pepper.
  2. Place the tilapia on a greased baking tray. Evenly distribute the parmesan mixture to the top of each fillet. Press down gently.
  3. Bake in the oven for about 10 minutes or until fish flakes easily with a fork.
  4. While the fish is baking combine the olive oil, lemon juice, sugar and 1/8 teaspoon pepper in a salad bowl.
  5. Add the kale and toss evenly to coat. Top with shallots, cherries and walnuts.
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Pasta salad with crab meat
Pasta salad with crab meat
Ingredients
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup low-fat plain yogurt
  • 1/2 avocado, mashed
  • 2 tablespoon lime juice
  • 1 teaspoon apple cider or champagne vinegar
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 oz penne pasta
  • 8 oz crab meat, shredded
  • 1/2 red pepper, cut into bite sized pieces
  • 1/2 orange pepper, cut into bite sized pieces
  • 4 scallions, cut thinly
  • 2 celery ribs, finely chopped
  • 2 carrots, finely chopped
Instructions
  1. Prepare the pasta according to package instructions. Rinse with cool water. Set aside.
  2. In a large bowl combine the parmesan, yogurt, avocado, lime juice, vinegar, olive oil, salt, pepper and garlic.
  3. Add the pasta to the dressing along with the crab meat, and vegetables. Toss and serve.
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Pear and quinoa salad with grilled chicken
Pear and quinoa salad with grilled chicken
Ingredients
  • 1 cup quinoa, rinsed
  • 1 1/2 cup chicken stock
  • 2 ripe pears
  • 2 tablespoon fresh chives, minced
  • 6 tablespoon olive oil, divided
  • 2 tablespoons pear vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup feta cheese, crumbled
  • 3 boneless, skinless chicken breasts
  • 4 mandarin oranges, peeled and separated
Instructions
  1. Combine the chicken stock and quinoa in a medium sauce pan. Bring to a boil; reduce to a simmer and cover. Simmer for 15 minutes.
  2. While the quinoa cooks make the dressing. Combine 4 tablespoons olive oil, pear vinegar, salt and pepper in a medium bowl.
  3. Peel the pears and cut in into 1/2 inch chucks. Add the pears to the dressing immediately after cutting so they do not turn brown (the vinegar will stop the browning). Add the chives to the pears; set aside.
  4. Drizzle the remaining olive oil over the chicken. Season with salt and pepper.
  5. Prepare a grill pan over medium heat. Add the chicken. Grill on both sides for about 8 minutes or until no longer pink (if the chicken is not cooking fast enough on the grill and your kitchen is getting really smoky from the grill pan transfer the chicken to the oven at 350 F to finish cooking).
  6. In a large bowl combine the quinoa, pears, mandarin oranges, vinegar and feta. Slice the chicken and arrange on top and serve.
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