Chicken, green bean, and quinoa salad


For the salad:

For the creamy cashew vinaigrette:


Step 1

Make the dressing: place 2 tablespoons olive oil, scallions, cashews, basil leaves, and lemon juice in the bowl of a food processor and pulse until smooth. Season with salt and pepper. Set aside.

Step 2

Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken to the pan and cook until golden brown, about three to four minutes per side. Squeeze half a lemon over the chicken and set aside.

Step 3

Bring a small pot of salted water to a boil. Add the green beans and cook until crisp, tender, and bright green. Immediately drain the beans and rinse under cold water. 

Step 4

Divide the beans between serving plates and top with chicken, quinoa, and basil. Drizzle cashew dressing and garnish with a lemon wedge.

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