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Quiona Salad w/ Chicken and Artichoke Hearts

Posted Sep 25 2012 11:57am
If you're like me sometimes you go a little bananas trying to figure out what to do with your leftover rotisserie chicken. Should I make soup? Chicken salad? What about throwing it together with bow tie pasta and a fresh tomato and calling it a day?

The possibilities are endless, and now I'm going to add another possibility to that! You're welcome.

Quiona Salad with Rotisserie Chicken Breast, Artichoke Hearts and Pecans
1 cup Quiona (cook according to package directions - I use my rice cooker which allows me to be lazy is easier)
1 rotisserie chicken breast, shredded
1/2 palm full of pecans, chopped
6-7 artichoke hearts from a can
EVOO
Salt
Pepper

MethodGet a small saucepan and put about 1/2 inch of oil in it. Allow this to heat up and toss in the artichoke hearts. Let them get to a golden brown, then place them on paper towels to drain. **
In a small sautee pan toss in the pecans so that they toast up nicely. Put to the side to save for a garnish on the salad.
Place the shredded chicken into the pan and let it heat through, adding some salt and pepper. Once it's thoroughly reheated, add in the quiona and artichoke hearts. Let them marry for a few minutes, then serve on a plate! Garnish with the toasted pecans and you've got yourself a meal.


**Alternately: Before frying the artichoke hearts, fry some thyme and rosemary in the oil to give the artichokes an even better taste!
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