Tamarind Chicken Salad

Healthy busy people,
What month of the year drives you crazy? As for me, March madness drives me crazyyyy. :) and then my whole cooking preparation goes wild and crazy as well. I get crazy too sometimes :)) and it is ok. We all have some crazy genes inside our bodies and for those who do not know me, let me share with you how I go crazy.
Couple years ago, my whole family decided to go on a hiking trip.  We decided to hike The Grand Canyon in AZ and spend three nights down at the canyon and then hike back up. After hiking down and for the entiiire whole day, my body was super sore .  I couldn't walk and move properly the next day (FIT and STILL)
My husband insisted that we need to take a short hike the next day to stretch and flex our bodies.  I got superrr grumpy.  My muscles, my body, even my ligaments hurt me. If any of my family member asked a question, I stared...with no reply...and keep hiking, HAHAHAHAHA, crazy me.
The Canyon hike was truly the most adventurous exciting trip in my life.  So folks, here is my wild healthy tamarind chicken salad for a crazy month.

Ingredients:
Fresh Arugula 2 handfuls
Whole white mushrooms  8 mushrooms
2 cups baby tomatoes      Blended flavors
Asparagus                        5 asparagus
3/4 cup quinoa                  tri color quinoa
2 pounds boneless skinless chicken tenderloins
1 tbsp Dijon mustard
Olive oil
3 tbsp tomato paste
Salt
Black pepper
3 tbsp tamarind paste
1 lemon juice
1 tbsp pomegranate molasses

Preparation:
In a deep bowl, mix 1/3 cup olive oil with Dijon mustard, tomato paste, salt and pepper.  Marinade chicken for two hours
Wash quinoa.  Place in a deep pot, add 1 1/2 cup water to the pot.  Add salt and simmer on medium to low heat until water is fully absorbed.
Cut tomatoes in half, mushrooms, and celery sticks. Prepare a skillet.  Add a drizzle of olive oil to skillet.  Add tomatoes, mushrooms and celery.  Add a pinch of salt.  Add pomegranate molasses.  Sautee for about 7 minutes.  Remove from heat
In the same skillet, add another drizzle of olive oil.  Add the chicken tenderloins. Cook on each side for about 7 minutes. *Tip: add little water to the skillet to keep tenderloins moist.  
In the meantime, prepare your tamarind paste OR you can prepare the paste earlier.  I like warm salads :)
Mix tamarind paste with lemon juice and a little water. Add salt and boil for 5 minutes.  *Your tamarind should look like a paste.  Add olive oil to your taste.
Now time to show your artistic skills* Prepare your salad plate or your meal the way you like to serve it.  Either all mixed up or separately grouped. Arugula, quinoa, vegetables, chicken, and tamarind sauce
Enjoy/Sahtein

Serving 2