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Quinoa Cranberry Chicken Salad
Slices of tender chicken breast and good-for-you quinoa are tossed together with lovely citrus flavors and a tangy Asian dressing to make a beautiful, healthy dish!
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Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Total Time
17
minutes
mins
Course
Main Dish
Cuisine
American
Servings
4
Calories
356
kcal
Ingredients
1x
2x
3x
.5
cup
quinoa
rinsed and cooked (.5 cup dry quinoa makes 1 cup cooked)
8
ounces
cooked chicken breast
I use rotisserie chicken breast meat
1
large
leek
cleaned and thinly sliced (white part only)
1
cup
Mandarin orange segments
if using canned oranges, drain the syrup
.5
cup
dried cranberries
salt and pepper
to taste
For the Asian dressing
3
tbsp
extra virgin olive oil
1.5
tsp
rice vinegar
.25
cup
orange juice
freshly squeezed is best
.75
tsp
low-sodium soy sauce
1
tsp
sugar
or raw honey
.5
tsp
ground ginger
.5
tsp
minced garlic
Instructions
Prepare quinoa according to package directions. Cooking time, approx. 12 minutes.
Cut cooked chicken breasts into small, bite-sized pieces or shred them with a fork.
In a large salad bowl, combine cooked quinoa, chicken, leek, oranges, and dried cranberries. Toss to combine and season to taste with salt and pepper.
In a small bowl, combine oil, rice vinegar, orange juice, soy sauce, sugar, ground ginger, and garlic. Whisk to combine.
Just before serving, toss salad with dressing, in an amount to suit your taste.
Serve over healthy greens or stuff into hollowed out tomatoes.
Nutrition
Serving:
1
g
Calories:
356
kcal
Carbohydrates:
36
g
Protein:
21
g
Fat:
14
g
Saturated Fat:
2
g
Cholesterol:
48
mg
Sodium:
83
mg
Potassium:
400
mg
Fiber:
3
g
Sugar:
16
g
Vitamin A:
1020
IU
Vitamin C:
26.4
mg
Calcium:
37
mg
Iron:
2.3
mg
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@itsyummi
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#itsyummirecipe
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