Chicken Salad

This dish is technically a quinoa salad rather than a traditional chicken salad, featuring fluffy quinoa as its base. It combines earthy grains with the bright acidity of sectioned oranges and fresh lemon juice. Sweet pitted dates and golden raisins provide bursts of natural sugar, balancing the savory notes of ground cumin and cinnamon. Crisp snow peas, slivered carrots, and diced red bell pepper add essential crunch and color. The dressing, made from olive oil and herbs, ties these diverse elements together into a cohesive, refreshing meal. It is an excellent choice for a light lunch, a healthy side dish for dinner, or a make-ahead option for picnics. The flavors meld beautifully as it sits, making it even more delicious the next day.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 915.9

Dietary: Gluten-free

Description

This dish is technically a quinoa salad rather than a traditional chicken salad, featuring fluffy quinoa as its base. It combines earthy grains with the bright acidity of sectioned oranges and fresh lemon juice. Sweet pitted dates and golden raisins provide bursts of natural sugar, balancing the savory notes of ground cumin and cinnamon. Crisp snow peas, slivered carrots, and diced red bell pepper add essential crunch and color. The dressing, made from olive oil and herbs, ties these diverse elements together into a cohesive, refreshing meal. It is an excellent choice for a light lunch, a healthy side dish for dinner, or a make-ahead option for picnics. The flavors meld beautifully as it sits, making it even more delicious the next day.

Ingredients

1 cups Quinoa
1 1/4 Cups chicken stock
1/4 lbs Snow peas
2 Carrots, slivered
1 cups Peas
1 Red bell pepper, diced
1 Medium red onion, finely diced
3 Cups cooked quinoa
16 Dates, pitted and diced
2 Large oranges, sectioned
2 Scallions, minced
1/4 cups Raisins
1/4 cups Parsley, minced
1/4 cups Olive oil
2 Tablespoons lemon juice
1/4 teaspoons Ground cinnamon
1/4 teaspoons Ground cumin

Directions

1
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
2
In a medium saucepan, bring the chicken stock to a boil.
3
Stir in the rinsed quinoa, return to a boil, then reduce heat to low.
4
Cover and simmer for 15 minutes, or until the liquid is absorbed and quinoa is tender.
5
Remove from heat and let stand covered for 5 minutes, then fluff with a fork and allow to cool completely.
6
In a large mixing bowl, combine the cooled quinoa, snow peas, slivered carrots, peas, diced red bell pepper, and diced red onion.
7
Add the diced dates, orange sections, minced scallions, raisins, and minced parsley to the bowl.
8
In a small jar or bowl, whisk together the olive oil, lemon juice, ground cinnamon, and ground cumin until emulsified.
9
Pour the dressing over the quinoa mixture and toss gently until all ingredients are evenly coated.
10
Taste and adjust seasoning with salt and pepper if desired, then serve immediately or chill for later.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 915.9kcal

% Daily Value *
Total Fat 46.6g72%
Saturated Fat 15.6g78%
Cholesterol 111.9mg38%
Sodium 141.7mg6%
Total Carbohydrate 90.8g31%
Dietary Fiber 15.7g63%
Sugars 25.9g
Protein 38.8g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: quinoa, salad, dates, oranges, cumin, cinnamon, lemon, vegetarian, healthy, lunch, side dish, grain bowl, fresh, citrus, olive oil, peas, carrots, bell pepper, onion, parsley, raisins

Read it online: https://www.chefs-mate.com/recipe/chicken-salad-56/