Side Pannel
Quinoa Chicken Salad
Quinoa Chicken Salad
- Recipe Submitted by maryjosh on 02/01/2017
Ingredients List
- 1 cup quinoa, rinsed
- 1 1/2 cups water
- 1/4 teaspoon salt
- 2 cups cubed cooked chicken (such as from a rotisserie chicken)
- 1 cup roasted, unsalted cashews (try 1/2 cup toasted pine nuts or sunflower seeds for low-FODMAP)
- 6 slices bacon, cooked crisp, drained and crumbled
- 1 rib celery, chopped
- 4 green onions, sliced (green parts only)
- 1 8 oz. can water chestnuts, drained, chopped
- 3/4 cup light mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
Bring quinoa, water and salt to a boil in a large saucepan. Reduce heat to low, cover and simmer until quinoa is tender and water is absorbed, about 20 minutes. Cool quinoa.
In a large bowl, combine the cooled quinoa, chicken, nuts, bacon, celery, green onions, and water chestnuts.
In a small bowl, stir together the mayo, lemon juice, 1/4 teaspoon salt and pepper. Stir this dressing into the quinoa mixture. Refrigerate overnight before serving for best results.
In a large bowl, combine the cooled quinoa, chicken, nuts, bacon, celery, green onions, and water chestnuts.
In a small bowl, stir together the mayo, lemon juice, 1/4 teaspoon salt and pepper. Stir this dressing into the quinoa mixture. Refrigerate overnight before serving for best results.
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