Packed with bright summer flavors! Pan roasted chicken breast, juicy orange and grapefruit segments, chewy quinoa, aromatic toasted almonds and cherry tomatoes.
Cook quinoa according to package instructions. Set aside to cool.
Preheat a medium sized skillet over medium heat.
Toast almonds in a dry pan till lightly browned, and transfer to plate to cool.
Using 1 tbsp of the olive oil, place in skillet and preheat over medium heat.
Season chicken breasts and pan fry over medium heat, turning occasionally till cooked through. Approximately 12-14 minutes. Remove from pan to rest.
In a separate small bowl, whisk together dressing ingredients with remaining olive oil until well combined. Taste to check seasoning, and add more honey, or salt and pepper as desired.
Slice chicken breast into 1 inch thick slices.
In a large bowl, combine the salad greens, tomatoes and quinoa. Tossing lightly. Add dressing and continue tossing until well combined. Add in citrus segments, chicken and almonds.
Serve and enjoy!