How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken with Charred Corn, Tomato & Quinoa Salad?

You need 8 ingredients. The key ingredients include: 4 small boneless skinless chicken breasts (1 lb./450 g), 1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided, 1 cup quinoa, uncooked, 1/2 cup fresh corn kernels, and more.

Is Chicken with Charred Corn, Tomato & Quinoa Salad suitable as salads?

Yes, Chicken with Charred Corn, Tomato & Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Chicken with Charred Corn, Tomato & Quinoa Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken with Charred Corn, Tomato & Quinoa Salad Recipe

Name: Chicken with Charred Corn, Tomato & Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small boneless skinless chicken breasts (1 lb./450 g); 1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided; 1 cup quinoa, uncooked; 1/2 cup fresh corn kernels; 4 cups tightly packed baby spinach leaves; 2 cups halved grape tomatoes; 4 green onions, thinly sliced; 1/4 cup chopped fresh basil

Chicken with Charred Corn, Tomato & Quinoa Salad – a delicious recipe with chicken breasts, Italian Dressing, quinoa, fresh corn kernels, tightly packed baby spinach leaves, halved grape tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

4 small boneless skinless chicken breasts (1 lb./450 g)
1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
1 cup quinoa, uncooked
1/2 cup fresh corn kernels
4 cups tightly packed baby spinach leaves
2 cups halved grape tomatoes
4 green onions, thinly sliced
1/4 cup chopped fresh basil

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
373 kcal
Category
Salads

Eats Now Editorial Team

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