Curry Chicken Quinoa Salad


28 8-oz. portions


Recipe Preparation

1. As needed, place the oil in a heated, nonstick sauté pan. Cook each vegetable separately over medium-high heat. Sauté the vegetables just long enough to caramelize. Season to taste with salt and pepper. Spread the vegetables on parchment-lined sheet pans in a single single layer. Refrigerate, uncovered, to cool.

2. Quarter the apples. Remove the core. Medium dice with the skin on. Place in a stainless steel mixing bowl. Squeeze the lemon juice over the apples, mixing thoroughly.

3. Place the carrots, cauliflower, Brussels sprouts, edamame, grapes, apples, quinoa and 4 oz. of red cabbage in a chilled stainless steel mixing bowl. Mix together using a rubber spatula. Place in a storage container. Cover, label, date and refrigerate for future service. Best used in 24 hours.

To prepare à la carte:

Place 6 oz. of salad, 3 oz. of chicken and 1/2 oz. of arugula in a chilled stainless steel mixing bowl. Drizzle 1 Tbsp. of curry lemon yogurt dressing over the top of the salad. Spoon onto a chilled serving plate.

Nutrition Info (per serving)

Calories: 340

Fat: 9

Saturated Fat: 1.5

Trans Fat: 0

Sodium: 470

Carbohydrates: 37

Protein: 30

For additional nutrition information, log in to Cycle Menu Management and search for key name 0180879. Not using Cycle Menu Management? Learn more

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