Chicken & Quinoa Salad

Chicken and Quinoa Salad

Taken from and tweaked by Debbie DeMaria

A great way to use leftover chicken this 20-minute dinner salad uses quick-to-cook quinoa and lots of brightly flavored herbs.

  • Yield: 4 servings (serving size: 1 1/2 cups)



  • 1 1/4 cups chicken broth
  • 1 (5.7-ounce) box uncooked quinoa (or couscous)
  • 1 1/2 cups cubed cooked chicken (about 6 ounces)
  • 1/2 cup thinly sliced green onions
  • 1/2 cup diced radishes (about 3 large)
  • 1/2 cup chopped seeded peeled cucumber
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons pine nuts, toasted


  • 1/4 cup rice vinegar
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Celtic Sea Salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, minced


To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in quinoa. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon quinoa into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.

Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

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