Orange Almond Quinoa Chicken Salad

Prepare quinoa in orange juice and chicken breast according to recipes.

In large stainless steel mixing bowl, combine cooked quinoa, black beans, toasted almonds, orange sections, roasted red pepper, cilantro, lime juice, olive oil and apple cider vinegar. Toss evenly to coat.

For each serving, place 2 ounces spring mix lettuce in bottom of 32 ounce plastic salad container.

Place 1 1/2 cups quinoa salad mixture on top of lettuce.

Top with 2 ounces sliced chicken.

Place lid on container. Use within 24 hours.

Place orange juice in pot. Bring to boil.

Add quinoa. Stir to combine. Return to boil. Cover, reduce heat and simmer for 15 minutes or until liquid is fully absorbed and quinoa is tender.

Let sit 5 minutes. Fluff with fork.

In non-reactive bowl, combine all ingredients except chicken. Mix well.

Pour marinade over chicken, refrigerate at least 1 hour.

Preheat char-broiler to medium high. Spray with vegetable oil spray.

Sear chicken over medium high heat for 1 to 1 1/2 minutes until surface has grill marks. Turn, and sear other side.

Transfer seared chicken to sheet or hotel pan and finish in 275°F convection oven until internal temperature is 165°F.