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Gluten Free Wild Rice Quinoa Chicken with Citrus Vinaigrette

Linda Wiseman
  • 70 minutes
  • Serves 3

INGREDIENTS

3 oz

fully cooked and cubed chicken breast

1/2 cup

wild rice

1/4 cup

black quinoa

1/2 cup

dried cranberries

1/2 cup

Granny smith apples, chopped

1/2 cup

chopped pecans

1/2 cup

chopped fresh cilantro and/or parsley

1/4 cup

Feta cheese (optional)

Vinaigrette:

1

juice from a freshly squeezed lime

1

juice from a freshly squeezed lemon

1/4 tsp

black pepper

1/2 cup

granulated sugar

1/4 tsp

guar gum

1/2 tsp

salt

1/4 cup

Braggs apple cider vinegar

5 tbsp

olive oil