Chicken and Quinoa Salad

Chicken and Quinoa Salad


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This salad is made with tomatoes, quinoa, chicken, cucumbers, and Brussels sprouts. When you take your first bite of this salad the freshness of the veggies will stay with you.

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Time needed

25 min preparation + 60 min cooking

Serving Size / Yield

5 servings


  • Poaching liquid:
  • 1 quart of Chicken Broth
  • 1 quart of water
  • 1 teaspoon of lemon juice
  • 1 pound of Boneless Skinless Chicken Breasts, cut into 2-3 -inch pieces
  • Quinoa
  • 1 tablespoon of Olive Oil
  • 1 cup of premade Quinoa
  • 2 cups of Vegetable Broth
  • Other:
  • 3 baby cucumbers, cut into bite sized pieces
  • 1 10-ounce package of grape tomatoes, cut in half
  • ½ a cup of spinach, rinsed
  • ½ a cup of Brussels sprouts, cut in half

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Poach the Chicken:
First, place all the poaching liquid ingredients except the chicken breasts in a 3-4 quart pan with a tight-fitting lid. Bring the liquids to a boil and place the chicken in the liquid. Then reduce the heat to low and cover.
Poach the chicken for 10-15 minutes or until no longer pink in the center. Then cool and shred chicken with two forks and refrigerate until needed.
Prepare the Quinoa:
In a medium sauce pan with a tight-fitting lid, add the oil and heat it over medium heat. Stir and cook for two minutes.
Then, add the quinoa and vegetable broth and bring it to a boil. Then cover and reduce the heat to low and cook for 15 minutes.
Next, remove the quinoa and put it on a platter and chill.
Assemble the Salad:
In a large bowl, mix the cooked chicken, quinoa, cucumbers, tomatoes Brussels sprouts and spinach.
Then serve with a topping of dressing!

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