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Quinoa-Cranberry Grilled Chicken Salad
Recipe

15 INGREDIENTS • 8 STEPS • 45MINS

Quinoa-Cranberry Grilled Chicken Salad

4
6 ratings
Quinoa cranberry chicken salad made with chunks of tender chicken breast and quinoa tossed together in citrus dressing.
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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
Quinoa cranberry chicken salad made with chunks of tender chicken breast and quinoa tossed together in citrus dressing.
45MINS
Total Time
$2.48
Cost Per Serving
Ingredients
Servings
6
US / Metric
Garlic
4 cloves
Garlic, chopped
Quinoa
3/4 cup
Scallion
1/2 cup
Scallion, chopped
Dried Cranberries
3/4 cup
Dried Cranberries
Olive Oil
2 Tbsp
Red Wine Vinegar
3 Tbsp
Red Wine Vinegar
Balsamic Vinegar
3 Tbsp
Balsamic Vinegar
Honey
1 Tbsp
Lemon
2
Lemons, freshly squeezed
1/4 cup plus 1 Tbsp juice per 6 servings
Salt
to taste
Water
1 1/2 cups
Water
Nutrition Per Serving
VIEW ALL
Calories
342
Fat
13.2 g
Protein
22.8 g
Carbs
35.8 g
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Quinoa-Cranberry Grilled Chicken Salad
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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 InstructionsHide images
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!
Tags
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Dairy-Free
American
Gluten-Free
Grill
Lunch
Chicken
Shellfish-Free
Fall
Salad
Whole Grains
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