Chicken Salad with Olive Vinaigrette
1 cup uncooked quinoa
2 cups low sodium chicken or vegetable broth
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped capers
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
12 ounces cooked chicken breast
Rinse and cook quinoa in broth (boil, reduce heat and cover for 15 minutes), omitting salt and fat. Drain and rinse with cold water.
Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk. Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.
Per Serving: 422 Calories; 19g Fat (3g sat); 32g Protein; 32g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 706mg Sodium.