Chicken + Quinoa Salad with Dried Fruit

4.75 from 4 votes

Chicken + Quinoa Salad with Dried Fruit

A tasty spin on chicken salad. This chicken and quinoa salad is tossed in a simple orange dressing. And makes a light and satisfying main dish.

Prep Time30

Cook Time25

Total Time55

Course: Salad

Cuisine: American

Keyword: chicken quinoa salad, gluten-free quinoa salad, healthy quinoa salad

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1/2 cup red or white quinoa, rinsed well
1 cup water
1/2 cup thawed frozen green peas
4 boneless, skinless chicken breasts (5-ounces each) (I used 16 ounces leftover rotisserie chicken instead)
1/2 teaspoon ground fennel seeds (I left them out)
1/4 teaspoon salt
1/4 cup dried apricots, thinly sliced
1/4 cup golden raisins
2 scallions, thinly sliced
2 tablespoons orange juice
1 tablespoon seasoned rice vinegar
2 teaspoons extra-virgin olive oil
1 tablespoon toasted pine nuts, optional

Instructions

Place the quinoa in a fine strainer and give it a rinse under running water.
Then place it in a small saucepan along with the water. Bring the mixture to a boil and then lower the heat, cover the pan and let it simmer until the liquid is absorbed and the quinoa is tender, about 12 minutes. Add the peas during the last 2 minutes of cooking time.
Drain the quinoa and peas in a fine mesh strainer, rinse under cold water and then drain it again, before transferring the mixture to a large bowl.
Meanwhile cook the chicken. First sprinkle the breasts with the ground fennel seeds (if using) and salt.
Spray a large nonstick skillet or grill pan with nonstick spray and set it over medium-high heat. Add the chicken and cook, turning occasionally, until well browned and cooked through, about 8 minutes.
Transfer the chicken to a cutting board and let rest for 5 minutes and then cut it into thin slices.
Add the apricots, raisins, scallions, orange juice, vinegar, and oil to the bowl of quinoa and peas. Add the chicken and toss everything gently to combine.
Just before serving, sprinkle with the pine nuts if desired.

Notes

Serving size: 1/4th salad

WW Points: 5

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

10 SmartPoints (Green plan)

6 SmartPoints (Blue plan)

4 SmartPoints (Purple plan)

9 PointsPlus (Old plan)

You can make this chicken and quinoa salad up to 2 days ahead. Just omit the pine nuts (if using), place in an airtight container and refrigerate for up to 2 days. Then sprinkle with the pine nuts just before serving.

Nutrition