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PF Kitchen: Green Goddess Bowl with Chicken and Quinoa

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PF Kitchen: Green Goddess Bowl with Chicken and Quinoa






  • 1 c. quinoa

  • 2 pt. cherry tomatoes

  • Extra-virgin olive oil, for drizzling

  • kosher salt

  • 1/2 c. chopped fresh parsley

  • 1/2 c. chopped fresh dill, divided

  • 1/2 c. chopped green onions, divided

  • 2 tsp. anchovy paste

  • 1/2 c. mayonnaise

  • 1 tbsp. white vinegar

  • 2 small cloves garlic, chopped

  • 2 tbsp. skim milk

  • 1 c. crumbled feta

  • 2 c. shredded grilled chicken

  • 1 c. shredded red cabbage



  • Preheat oven to 450°. In a large saucepan, cook quinoa according to package instructions, about 15 minutes.

  • Meanwhile, line a sheet pan with parchment paper. Place cherry tomatoes with stems on pan; drizzle with olive oil and season with salt. Roast until just blistered, 8 to 10 minutes.

  • Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended.

  • In a large mixing bowl, add quinoa, feta, chicken, cabbage, remaining 1/4 cup dill and 1/4 cup green onions; toss together. Serve with tomatoes and side of green goddess dressing.





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