Quinoa Salad with Chicken, Grapes and Almonds
4

Serves 4 to 6

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

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    Ingredients: 
    • 2 cups water
    • 1 1/3 cup quinoa
    • Salt and pepper, to taste
    • 2 tablespoons white wine vinegar
    • 2 tablespoons olive oil
    • 2 cups shredded cooked chicken
    • 1 1/2 cup green or red grapes, quartered
    • 1/2 cup sliced almonds, toasted
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    Method: 

    Rinse quinoa under cold running water and drain. Bring 2 cups water to a boil. Stir in quinoa and a pinch of salt 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 the 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, 260mg 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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