Quinoa Salad with Chicken, Grapes and Almonds

Quinoa Salad with Chicken, Grapes and Almonds

Serves 4 to 6

Using the meat from a rotisserie chicken is a convenient shortcut for making this tempting main course salad. Serve over a bed of lettuce for lunch, dinner or picnics.

  • 1 1/3 cups quinoa
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt, to taste
  • 1/4 teaspoon ground black pepper
  • 2 cups shredded cooked chicken
  • 1 1/2 cups green or red grapes, quartered
  • 1/2 cup sliced almonds, toasted
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Rinse quinoa under cold running water and drain. Bring 2 cups water to a boil. Stir in quinoa and then reduce heat, cover and simmer until tender and most of the liquid is absorbed, 15 to 20 minutes. Uncover and set aside to let cool.

In a large bowl, whisk together vinegar, salt and pepper. Slowly add oil, whisking well. Add quinoa and toss to combine. Add chicken, grapes and almonds and toss again. Serve at room temperature or chilled, if you like.

Nutritional Info: 
Per Serving:350 calories (130 from fat), 14g total fat, 2g saturated fat, 25mg cholesterol, 140mg sodium, 39g carbohydrate (5g dietary fiber, 7g sugar), 18g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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