QUINOA SALAD WITH CHICKEN RECIPES

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CHICKEN QUINOA SALAD RECIPE: HOW TO MAKE IT



Chicken Quinoa Salad Recipe: How to Make It 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

QUINOA SALAD WITH CHICKEN, ALMONDS AND AVOCADO RECIPE ...



Quinoa Salad With Chicken, Almonds and Avocado Recipe ... image

Tricolor quinoa combines the tenderness of white quinoa with the pop of the red and black grains. All soak up a Dijon-sherry vinaigrette in this blend of chewy tangy cranberries, crunchy salty almonds, creamy avocado and refreshing parsley. This salad —tasty warm, at room temperature or cold — is a great way to use up leftover or rotisserie chicken. It’s perfectly satisfying without the chicken, too, if you’re vegetarian.

Provided by Genevieve Ko

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups tricolor quinoa (12 ounces), rinsed well and drained
1/4 cup finely diced shallot or onion
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
Kosher salt and black pepper
2 cups leftover chicken meat, torn from a rotisserie bird
3/4 cup dried cranberries
2 cups fresh flat-leaf parsley, chopped
1/2 cup roasted salted almonds, chopped
1 avocado, pitted, peeled and thinly sliced

Steps:

  • Bring a large saucepan of generously salted water to a boil. Add quinoa and boil, stirring occasionally, until tender, 10 to 15 minutes.
  • Meanwhile, whisk the shallot, vinegar, mustard, oil and a generous pinch of salt and pepper in a very large bowl. When quinoa is done, drain very well, then add to the dressing, along with the chicken, cranberries and parsley. Fold until evenly mixed and cooled, then season to taste with salt and pepper.
  • Divide the salad among dishes and top with the chopped almonds and avocado.

Nutrition Facts : @context http//schema.org, Calories 590, UnsaturatedFatContent 23 grams, CarbohydrateContent 57 grams, FatContent 29 grams, FiberContent 10 grams, ProteinContent 28 grams, SaturatedFatContent 4 grams, SodiumContent 563 milligrams, SugarContent 11 grams, TransFatContent 0 grams

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