Chicken Quinoa Salad – a delicious recipe with quinoa, chicken stock, chicken, golden raisin, apricot, pine nuts. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Rinse the quinoa well under cold running water and drain well.
2
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.
3
Most, if not all of the liquid should be absorbed; drain off any remaining liquid and let the quinoa cool.
4
In a bowl, combine the chicken, quinoa, raisins, apricots, pine nuts, and ginger.
5
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.
6
Pour the dressing over the chicken mixture; toss gently but thoroughly.
7
cover and refrigerate for up to 8 hours.
8
Serve chilled on a plate of romaine lettuce leaves.
727
kcal
Calories
41
g
Fat
2
g
Carbs
86
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 cup quinoa, 2 cups chicken stock, 2 ½ cups cubed cooked chicken, ½ cup golden raisin, and more.
Yes, Chicken Quinoa Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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