CHICKEN QUINOA SALAD RECIPES RECIPES

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CHICKEN QUINOA SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chicken Quinoa Salad Recipe: How to Make It - Taste of Home image

We pile our favorite gyro fixin’s into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It’s a must here, too. —Leah Lyon, Ada, Oklahoma

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 14

1-1/2 cups plus 2 tablespoons water, divided
3/4 cup quinoa, rinsed
2 tablespoons reduced-fat plain yogurt
1 tablespoon reduced-fat mayonnaise
1 teaspoon Sriracha chili sauce
1/4 cup crumbled reduced-fat feta cheese
1 medium cucumber, seeded and diced
3/4 cup finely chopped fresh parsley
2 green onions, chopped
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
3/4 teaspoon Greek seasoning
1 package (6 ounces) ready-to-use grilled chicken breast strips
1 medium tomato, finely chopped

Steps:

  • In a small saucepan, bring 1-1/2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended., In a fine-mesh strainer, rinse cooked quinoa with cold water; drain well. In a bowl, toss quinoa with cucumber, parsley, green onions, oil, lemon juice and Greek seasoning. Top with chicken, tomato and dressing.

Nutrition Facts : Calories 341 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 590mg sodium, CarbohydrateContent 27g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 19g protein. Diabetic Exchanges 3 fat

CHICKEN QUINOA SALAD RECIPE - FOOD.COM



Chicken Quinoa Salad Recipe - Food.com image

Make and share this Chicken Quinoa Salad recipe from Food.com.

Total Time 1 hours

Prep Time 1 hours

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup quinoa
2 cups chicken stock
2 1/2 cups cubed cooked chicken
1/2 cup golden raisin
1/2 cup julienned dried apricot
1/4 cup pine nuts, toasted
2 teaspoons minced fresh ginger
romaine lettuce leaf
3 tablespoons white wine vinegar
1/2 teaspoon salt
fresh ground black pepper
1 teaspoon curry powder
1/3 cup canola oil

Steps:

  • Rinse the quinoa well under cold running water and drain well.
  • Bring the chicken stock to a boil in a medium saucepan; add in the quinoa, reduce heat and cook, covered, 12-15 minutes or until tender.
  • Most, if not all of the liquid should be absorbed; drain off any remaining liquid and let the quinoa cool.
  • In a bowl, combine the chicken, quinoa, raisins, apricots, pine nuts, and ginger.
  • To make the dressing: add the vinegar to a small bowl; whisk in teh sal until dissolved; add in pepper and curry powder; whisk in the canola oil.
  • Pour the dressing over the chicken mixture; toss gently but thoroughly.
  • cover and refrigerate for up to 8 hours.
  • Serve chilled on a plate of romaine lettuce leaves.

Nutrition Facts : Calories 441.2, FatContent 22.6, SaturatedFatContent 2.6, CholesterolContent 46.1, SodiumContent 360.8, CarbohydrateContent 39.8, FiberContent 3.3, SugarContent 14.4, ProteinContent 21.9

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