Ingredients

6 tablespoons organic olive oil
2 tablespoons organic apple cider vinegar
1 tablespoon chopped fresh organic tarragon
½ tablespoon fresh organic lemon juice
½ tablespoon organic Dijon mustard
3 cups diced cooked organic free-range chicken (from one 3-pound cooked chicken)

½ cup organic quinoa
1 cup halved organic cherry tomatoes (about 10 ounces)
1 6-ounce jar marinated artichoke hearts, drained
½ cup coarsely chopped pitted Kalamata olives
¼ cup dried organic currants
1½ tablespoons drained capers

Preparation

Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing.

Cook quinoa in water lightly salted with celtic sea salt. Transfer cooked rice to large bowl. Stir in remaining dressing and toss to coat. Add chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers.

 

http://www.epicurious.com/recipes/food/views/MEDITERRANEAN-CHICKEN-SALAD-109681