Crunchy Chicken Salad with Apples and Quinoa

By Yankee Magazine

Aug 18 2009

Crunchy Chicken Salad

Crunchy Chicken Salad

Photo Credit : Vote, Steven

This crunchy chicken salad recipe, made with apples and quinoa, works as a salad on its own or as a filling for a wrap sandwich.

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8 servings


5 scallions, white and greenparts, finely chopped
1 small fennel bulb, core removed, very thinly sliced
1 ‘Granny Smith’ (or other firm, tart apple), peeled and cored, thinly sliced
2 cups cooked quinoa (or substitute wheatberries, farro, or brown rice)
Meat from 1 whole roasted chicken, roughly chopped, about 3 pounds
1 cup toasted pine nuts
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
1/3 cup flat-leaf parsley
Kosher or sea salt and freshly ground black pepper


In a large mixing bowl, combine ingredients and toss well to coat. Season with salt and pepper to taste.