Lunch: Chicken Salad with Orange-Pistachio Vinaigrette

Recipe by Ivy Manning If you can't find precooked quinoa and brown rice together, substitute a package of precooked brown rice.

This recipe includes superfoods such as:

Chicken Breast, Brown Rice, Basil

Health benefits of Chicken Salad with Orange-Pistachio Vinaigrette

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 (8.5-ounce) package precooked quinoa and brown rice (such as Seeds of Change)
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh orange juice
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups shredded skinless, boneless rotisserie chicken breast (about 10 ounces)
1/2 cup chopped fresh basil
1/4 cup chopped unsalted, dry-roasted pistachios
4 ounces fresh mozzarella cheese, torn into bite-sized pieces
2 medium heirloom tomatoes, each cut into 6 wedges

Instructions

Heat grains according to package directions; set aside.
Combine oil and next 4 ingredients (through pepper) in a medium bowl, stirring with a whisk. Add chicken, basil, pistachios, and cheese; toss to coat. Place about 3/4 cup chicken mixture, 1/2 cup quinoa mixture, and 3 tomato wedges on each of 4 plates.

Share Chicken Salad with Orange-Pistachio Vinaigrette

Share on Twitter