Crunchy Chicken Salad with Apples and Quinoa
By Yankee Magazine|Aug 18 2009|
Crunchy Chicken Salad
Credit: Vote, StevenThis crunchy chicken salad recipe, made with apples and quinoa, works as a salad on its own or as a filling for a wrap sandwich.
Click here for video: Last-minute Labor Day dishes
Yield
8 servings
Total Time
30 minutes
Ingredients
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
Instructions
In a large mixing bowl, combine ingredients and toss well to coat. Season with salt and pepper to taste.
Outstanding! Made twice already using Basmati rice. Pine nuts add a nice bit of crunch but if there are any leftovers they will get soggy. Easy fix: sprinkle on individual servings before eating and for a huge savings swap out the pine nuts with toasted sunflower seeds. Just as tasty & much more affordable.