Summer Solstice Chicken Salad
- 6 oz chicken breast cut into strips
- ½ cup edamame
- 1 cup quinoa
- ½ Haas avocado
- 2 tbsp red onion
- 1 tbsp olive oil
- 1 tbsp amino or low-sodium soy sauce
- ¼ cup walnuts crushed
- 2 tbsp cilantro chopped for garnish
- Salt and pepper
Cook quinoa as indicated in the package and set aside. In a medium skillet, sauté all ingredients in olive oil except avocado and quinoa, and cook chicken. Add quinoa to a plate and pour olive oil, mix of ingredients, and chicken strips. Layer avocado on the side and garnish with cilantro.
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