Toasted Quinoa Chicken Salad

I made this up one day and it's one of my proudest inventions. The combination of these flavors is the most perfect harmony of texture and flavor. Every bite gets better and better! It's like your classic deli counter chicken salad kicked up 1,000 notches! 

1 boneless skinless chicken breast

1 TBSP olive oil

Salt & Pepper

1/2 cup quinoa

Handful of spinach, roughly chopped

1 avocado, diced

Handful of dried cranberries

Small handful of almonds, roughly chopped

1 tsp red chili flakes

1/4 cup mayonnaise

1/4 cup honey mustard

Cut the chicken into cubes. Cook in a frying pan with olive oil, salt and pepper, over medium heat for about 5 minutes (cut one piece in half to check to make sure chicken is cooked!) Transfer chicken to large bowl.

Meanwhile, cook the quinoa according to the box. When it's done, add it to the same pan the chicken was in, with a little more olive oil, salt and pepper. "Fry" the quinoa for 10-12 minutes, or until its crispy and golden brown. Set aside.

Add to the bowl with the chicken: spinach, avocado, cranberries, almonds, chili flakes. Mix together.

In a small bowl, mix together the mayonnaise and honey mustard. Add to the chicken mixture then add the toasted quinoa and combine all together. Check for consistency - you might want to add more mayo/mustard.

*Best if refrigerated overnight!