Preheat oven to 425 degrees.

Trim and halve brussels sprouts and spread in a single layer on a baking sheet. Toss with oil to coat and season with salt and pepper. Bake for 20-25 minutes or until tender.

Prepare quinoa by rinsing in cold water to remove bitter outer coating.

Combine quinoa and 4 cups water in sauce pan. Bring to a vigorous boil and then lower eat to simmer, covered, until quinoa is tender but still chewy and white spiral-like threads appear around each grain, about 15 minutes.

In a small sauce pan, heat balsamic vinegar to a boil and then reduce to a simmer for 10 minutes or until vinegar is thickened and coats the back of a spoon.

Heat Tyson Grilled and Ready Chicken Breast Strips in microwave for three minutes or until heated through.

In a large bowl, add brussels sprouts, quinoa, chicken, cashew pieces and raspberries. Drizzle reduced balsamic vinegar over chicken mixture and lightly toss to combine.

Garnish with additional cashew pieces, if desired.