Crunchy Chicken Salad with Apples and Quinoa

5.00 avg. rating (96% score) - 2 votes

Crunchy Chicken Salad with Apples and Quinoa

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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Total Time: 30
Yield: 8 servings

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.
Comments
  • Anonymous

    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.

    Reply

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