Quinoa-Cranberry Grilled Chicken Salad

15 INGREDIENTS • 8 STEPS • 45MINS

Quinoa-Cranberry Grilled Chicken Salad

Recipe

4.0

6 ratings

Quinoa cranberry chicken salad made with chunks of tender chicken breast and quinoa tossed together in citrus dressing.

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Quinoa-Cranberry Grilled Chicken Salad

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Quinoa cranberry chicken salad made with chunks of tender chicken breast and quinoa tossed together in citrus dressing.

Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

http://jenessasdinners.blogspot.com

45MINS

Total Time

$2.48

Cost Per Serving

Ingredients

Servings

6

us / metric

3

Chicken Breasts

4 cloves

Garlic, chopped

3/4 cup

1/2 cup

Scallion, chopped

3/4 cup

Dried Cranberries

3/4 cup

Slivered Almonds

2 Tbsp

3 Tbsp

Red Wine Vinegar

3 Tbsp

Balsamic Vinegar

1 Tbsp

2

Lemons, freshly squeezed

1/4 cup plus 1 Tbsp juice per 6 servings

1 tsp

to taste

to taste

Ground Black Pepper

1 1/2 cups

Water

Nutrition Per Serving

VIEW ALL

Calories

342

Fat

13.2 g

Protein

22.8 g

Carbs

35.8 g

Love This Recipe?

Quinoa-Cranberry Grilled Chicken Salad

Save

Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

http://jenessasdinners.blogspot.com

Cooking Instructions

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step 1

Rub the Chicken Breasts (3) with the Garlic (4 cloves), Dried Sage (1 tsp) and Salt (to taste) and Ground Black Pepper (to taste).

step 2

Place in a bowl or baking dish with juice from Lemons (2) and Red Wine Vinegar (3 Tbsp). Cover and refrigerate for at least a half-hour.

step 2 Place in a bowl or baking dish with juice from Lemons (2) and Red Wine Vinegar (3 Tbsp). Cover and refrigerate for at least a half-hour.

step 3

Place the Quinoa (3/4 cup) and Water (1 1/2 cups) in a sauce pan. Bring to a boil over high heat, then reduce to a simmer and cover. After 15 minutes, the quinoa should absorb all the water and be al dente. Place in a bowl to cool.

step 3 Place the Quinoa (3/4 cup) and Water (1 1/2 cups) in a sauce pan. Bring to a boil over high heat, then reduce to a simmer and cover. After 15 minutes, the quinoa should absorb all the water and be al dente. Place in a bowl to cool.

step 4

When the chicken is ready, grill it until completely cooked through. About 6 minutes each, turning every few minutes for even cooking.

step 4 When the chicken is ready, grill it until completely cooked through. About 6 minutes each, turning every few minutes for even cooking.

step 5

Whisk the Olive Oil (2 Tbsp), Balsamic Vinegar (3 Tbsp), Honey (1 Tbsp), 1 tablespoon of lemon juice and Salt (to taste) and Ground Black Pepper (to taste) in a bowl. Stir in the Scallion (1/2 cup) to coat them and add flavor.

step 5 Whisk the Olive Oil (2 Tbsp), Balsamic Vinegar (3 Tbsp), Honey (1 Tbsp), 1 tablespoon of lemon juice and Salt (to taste) and Ground Black Pepper (to taste) in a bowl. Stir in the Scallion (1/2 cup) to coat them and add flavor.

step 6

When the chicken is cool enough to handle, chop it into 1-inch cubes.

step 6 When the chicken is cool enough to handle, chop it into 1-inch cubes.

step 7

Toss the chicken with quinoa. Dried Cranberries (3/4 cup), Slivered Almonds (3/4 cup), scallion and dressing. Add Salt (to taste) and Ground Black Pepper (to taste).

step 7 Toss the chicken with quinoa. Dried Cranberries (3/4 cup), Slivered Almonds (3/4 cup), scallion and dressing. Add Salt (to taste) and Ground Black Pepper (to taste).

step 8

Serve and enjoy!

step 8 Serve and enjoy!

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