Autumn Chicken Cranberry Quinoa Salad
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or chicken broth
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup dried cranberries
- 1/2 cup pecans or walnuts, toasted
- 2 cups fresh baby spinach or chopped kale
- 1 large honeycrisp apple, diced
- 1/4 cup red onion, finely minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- In a medium saucepan, combine the rinsed quinoa and water or broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is fully absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
- While the quinoa cools slightly, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl. Whisk vigorously until the dressing is emulsified and smooth.
- In a large mixing bowl, combine the fluffed quinoa, cooked chicken, dried cranberries, diced apple, minced red onion, and toasted pecans. If you are using kale, you can add it now; if using spinach, wait until just before serving to keep it crisp.
- Pour the prepared dressing over the salad mixture. Gently fold everything together until all ingredients are evenly coated. Taste and add extra salt or pepper if needed.
- Add the fresh greens to the bowl and give it one final, gentle toss. Serve immediately while slightly warm, or refrigerate for an hour to let the flavors meld together.