Chicken, Fennel & Grape Quinoa Salad

Chicken, Fennel & Grape Quinoa Salad

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From: EatingWell Magazine, May/June 2017

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ⅓ cup extra-virgin olive oil
  • ⅓ cup red-wine vinegar
  • 2 tablespoons minced shallot
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 cups cooked and cooled red quinoa (see Tips)
  • 2 cups shredded cooked chicken breast
  • 1½ cups diced fennel
  • 1½ cups halved red grapes
  • ¼ cup toasted pine nuts

Preparation

  • Prep

  • Ready In

  1. 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 information

  • Serving size: 1¼ cups
  • Per serving: 367 calories; 20 g fat(3 g sat); 4 g fiber; 30 g carbohydrates; 18 g protein; 54 mcg folate; 41 mg cholesterol; 8 g sugars; 0 g added sugars; 256 IU vitamin A; 4 mg vitamin C; 37 mg calcium; 2 mg iron; 336 mg sodium; 563 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ vegetable, ½ fruit, 2 lean meat, 3 fat

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