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.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2017


Recipe Summary

15 mins
15 mins


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; protein 18.3g 37% DV; carbohydrates 29.6g 10% DV; exchange other carbs 2; dietary fiber 4g 16% DV; sugars 8g; fat 19.7g 30% DV; saturated fat 2.6g 13% DV; cholesterol 41.4mg 14% DV; vitamin a iu 256IU 5% DV; vitamin c 4.2mg 7% DV; folate 53.7mcg 13% DV; calcium 37mg 4% DV; iron 2.3mg 13% DV; magnesium 97.1mg 35% DV; potassium 563.1mg 16% DV; sodium 336.4mg 14% DV.

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