Chicken And Quinoa Salad With Pepper Jelly Dressing Recipes

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BASIC + AWESOME CHICKEN QUINOA SALAD



Basic + Awesome Chicken Quinoa Salad image

Spin those salad wheels with this Basic + Awesome Chicken Quinoa Salad that's easy to customize. Cherry tomatoes, shredded bits of artichoke, tender chicken, and fluffy quinoa all snuggled between pieces of fresh spinach.

Provided by Lindsay

Categories     Salad

Time 10m

Number Of Ingredients 7

2 cups cooked chicken, shredded or diced (I use pulled rotisserie chicken)
1 cup cooked quinoa (I buy this pre-packaged, usually comes in 8-10 ounce packages)
1-2 cups cherry tomatoes, halved
one 14-ounce can chopped artichokes, drained and rinsed
1/2 cup vinaigrette of choice (I used the Panera at Home Greek dressing)
a handful of spinach or other fresh greens of choice
salt, pepper, garlic powder to taste

Steps:

  • Mix all the ingredients in a large bowl until well-combined.
  • Season to taste. YOU'RE DONE!

Nutrition Facts : Calories 298 calories, Sugar 6.3 g, Sodium 405.8 mg, Fat 12.2 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 25.4 g, Fiber 6.6 g, Protein 22.8 g, Cholesterol 52.5 mg

QUINOA VEGGIE SALAD WITH ZESTY VINAIGRETTE



Quinoa Veggie Salad with Zesty Vinaigrette image

Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).

Provided by Randy Finger

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13

4 cups quinoa
4 cups water
¼ cup red wine vinegar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon juice
4 teaspoons Dijon mustard
1 cup canola oil
2 cucumbers, peeled and chopped
1 green bell pepper, chopped
½ red onion, chopped
2 tomatoes, chopped
1 (15 ounce) can black olives, chopped

Steps:

  • Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
  • Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
  • Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.

Nutrition Facts : Calories 215 calories, Carbohydrate 21.2 g, Fat 13 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 370.9 mg, Sugar 0.8 g

MEXICAN CHICKEN QUINOA SALAD



Mexican Chicken Quinoa Salad image

A quick and easy way to make a delicious healthy meal!

Provided by Deemcgee

Categories     Salad     Grains     Quinoa Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 15

1 cup water
½ cup quinoa
1 package taco seasoning mix, divided
2 chicken breasts, cut into small cubes
1 teaspoon butter
1 avocado, peeled and chopped
½ red onion, chopped
2 stalks celery, chopped
1 cup chopped spinach
1 carrot, chopped
½ red bell pepper, chopped
½ yellow bell pepper, chopped
⅓ cucumber, chopped
2 jalapeno peppers, seeded and chopped
½ cup salsa

Steps:

  • Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
  • Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
  • Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
  • Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.5 g, Cholesterol 35 mg, Fat 11.3 g, Fiber 7.3 g, Protein 17.6 g, SaturatedFat 2.3 g, Sodium 911.9 mg, Sugar 6 g

ZEA'S PEPPER JELLY CHICKEN SALAD



Zea's Pepper Jelly Chicken Salad image

Make and share this Zea's Pepper Jelly Chicken Salad recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

2 rotisserie chicken breast halves, skin removed and thinly sliced
12 ounces fresh baby spinach leaves
4 tablespoons sun-dried tomatoes
4 tablespoons pecans, toasted
4 tablespoons golden raisins
2 teaspoons sesame seeds, toasted
1/2 cup blue cheese, crumbles (for garnish)
10 kalamata olives (for garnish)
1/4 cup pepper jelly
2 tablespoons balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup olive oil

Steps:

  • Combine spinach, about 1/2 cup of vinaigrette (to taste), tomatoes, pecans, sesame seeds and raisins in large mixing bowl. Toss until leaves are evenly coated with vinaigrette. Garnish with blue cheese and olives.
  • Add chicken on top and serve.
  • To Make Pepper Jelly Vinaigrette: Combine all ingredients and mix well in blender.

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