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Chicken Quinoa Salad


"I threw this recipe together based off a pasta salad I liked. I wanted something with quinoa to make it a little healthier. Very delicious!"
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40 m servings 318 cals
Original recipe yields 6 servings

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  1. Heat 1 teaspoon olive oil in a saucepan over medium heat; cook and stir quinoa until slightly toasted and water has evaporated from quinoa, 2 to 3 minutes. Add chicken broth and bring to a boil for 5 minutes. Cover saucepan, reduce heat to low, and simmer until quinoa is tender and has absorbed the broth, about 15 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff with a fork.
  2. Mix quinoa, asparagus, chicken, tomatoes, basil, Parmesan cheese, and garlic together in a bowl. Drizzle 1/4 cup olive oil over salad and season with salt, pepper, and red pepper flakes; stir until evenly coated.


  • Cook's Note:
  • Vegetable broth can be substituted for the chicken broth.

Nutrition Facts

Per Serving: 318 calories; 16.6 g fat; 22.3 g carbohydrates; 19.7 g protein; 40 mg cholesterol; 793 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I blanched the asparagus first and it really made it tasty.