2boneless and skinless chicken breastscut into bite-sized pieces
1red bell pepperseeded and chopped
2tablespoonsextra virgin olive oil
Heat the oil in a heavy-bottomed skillet over medium-high heat. Add the chicken and cook until well browned. Season with salt and pepper and continue cooking until done. Set aside.
Put the quinoa and salt in a medium saucepan with 1 1/3 cup water. Bring to a boil, cover, and reduce heat. Simmer for 15 minutes, until liquid is absorbed. Turn off the heat. Let stand covered for 5 minutes, remove the lid, and allow to cool slightly.
Put the vegetables in a large bowl, add the quinoa and toss well.
Put all ingredients in a jar with a lid and shake until well combined. Add to the salad, along with the chicken, and toss to coat. Serve the salad warm or chilled.