Makes 2 servings


3 tablespoons olive oil

11/2 tablespoon balsamic vinegar, divided

1 teaspoon Italian seasoning

3 ounces mozzarella cheese, cut into cubes

1 cup cherry tomatoes, cut in half

12 ounces grilled chicken breast

11/3 cups cooked quinoa



1. In a large bowl, whisk together olive oil, 1 tablespoon balsamic vinegar, and the Italian seasoning. Add mozzarella and cherry tomatoes. Toss to coat, then set aside to marinate.

2. Shred chicken into bite-size pieces. Add to the bowl, along with cooked quinoa. Toss to coat.

3. Drizzle with remaining ½ tablespoon balsamic vinegar. Tear basil leaves into small pieces and add to the bowl. Season with salt to taste.

– From PlateJoy

Per serving: 408 calories, 41 grams protein, 24 grams carbohydrates, 2 grams sugar, 16 grams fat, 169 milligrams cholesterol, 572 milligrams sodium, 3 grams dietary fiber.