Leftover cooked chicken? This healthy grain-salad recipe is the perfect way to use it up. We like the color of red quinoa, but yellow works well too. Source: EatingWell Magazine, May/June 2017

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Add quinoa, chicken, fennel and grapes; stir to combine. Serve topped with pine nuts.



Tips: To make 3 cups cooked quinoa: Bring 1 cup quinoa and 2 cups water to a boil in a medium saucepan. Reduce heat to maintain a gentle simmer; cover with a tight-fitting lid and cook until tender, 15 to 20 minutes. Remove from the heat and let stand for 10 minutes.

Nutrition Facts

367 calories; 19.7 g total fat; 2.6 g saturated fat; 41 mg cholesterol; 336 mg sodium. 563 mg potassium; 29.6 g carbohydrates; 4 g fiber; 8 g sugar; 18.3 g protein; 256 IU vitamin a iu; 4 mg vitamin c; 54 mcg folate; 37 mg calcium; 2 mg iron; 97 mg magnesium;

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Rating: 4 stars
Might add more chicken would definitely make this again. Read More