10	oz	Boar's Head Rotisserie Seasoned Chicken Breast, Diced
1	cup	Cherry Tomatoes, Halved
1/3	cup	Chives, Chopped Finely
2	tbsp	Extra Virgin Olive Oil
2	tbsp	White Vinegar
		Black Pepper, To Taste
½	cup	Fresh Parsley, Chopped
¼	tsp	Salt
1		Garlic Cloves, Chopped
2	tbsp	Lime Juice
1	cup	Quinoa

Cook Quinoa according to package directions. Once cooked, set aside for 10 minutes. Fluff with a fork. Combine the quinoa, tomatoes, herbs and chicken. Combine oil, lime juice, vinegar, salt and garlic. Drizzle over salad, add pepper to taste. Mix well and chill. Serve cold. Number of Servings: 5 Serving size: approximately 1 and 1/3 cup.