Chicken and Dill Quinoa Salad
How about a nourishing, fresh and satisfying salad that’s a little different? This chicken and dill quinoa salad ticks all the boxes with its varied textures and herbaceous flavours, not to mention the green onion vinaigrette which will undoubtedly feature in all my salads this summer! It’s the perfect recipe for weekday lunches or a light yet filling meal.
- Servings: 4
- Preparation time: 20 minutes
To achieve the best texture, make sure the quinoa has cooled before assembling the dish, to prevent it from becoming too moist.
You can also adjust the herbs according to what you have available: parsley or coriander work very well as a substitute for dill.
Yes, this salad is very versatile! You can replace the chicken with grilled tofu, roasted chickpeas or salmon, for example.
It will keep for up to three days in an airtight container in the refrigerator.
Green Onion Vinaigrette
- 1/4 cup (60 ml) finely chopped green onion (about 3 green onions)
- 1/4 cup (60 ml) white wine vinegar
- 1/4 cup (60 ml) olive oil
- 1 tablespoon (15 ml) honey
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Chicken Quinoa Salad
- 3 cups (585 g) cooked quinoa
- 3 cups (450 g) cubed cooked chicken
- 1 cup (160 g) green grapes, cut into 4 pieces
- 1 cup (150 g) frozen peas, thawed
- 1/2 cup (20 g) coarsely chopped dill
- 1/3 cup (40 g) vegetable or regular feta cheese
Green Onion Vinaigrette
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- Combine all the dressing ingredients in a small bowl.
Chicken Quinoa Salad
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- Toss all the quinoa salad ingredients with the vinaigrette in a large salad bowl. Serve!
Note
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- To maximise the flavour, I recommend adding the vinaigrette to the salad just before serving.
