This Chicken Quinoa salad is hands down, one of the most beloved recipes of The Nourish to Flourish Society’s 14-day Reset, created by Chef Jackie White.
It’s flavorful. It lasts for days. It’s easy to travel with. Kids and adults alike give it two thumbs up, so I thought I’d hop in here today with the recipe.
CHICKEN CURRY QUINOA SALAD
• 2 cups cooked chicken, chopped
• 2 cups cooked quinoa. Prepare quinoa according to package directions
• 3/4 cup walnuts toasted & chopped
• 1/4 cup raisins
• 1 large apple chopped
• 1/2 bunch green onions chopped
• 1 large carrot grated (or matchstick carrots found in a bag in the produce section of the store.
DRESSING
• 1/4 cup lemon juice freshly squeezed
• 2 Tbsp. maple syrup
• 1 clove garlic minced
• 1 tsp. unrefined sea salt
• 1/2 tsp. pepper
• 1/4 tsp. curry powder
• 1/4 cup avocado oil or extra virgin olive oil
DIRECTIONS
1. Combine chicken, quinoa, walnuts, raisins, apple, onion, and carrot in a large bowl.
2. In a small bowl combine lemon juice, maple syrup, garlic, salt, pepper & curry powder.
3. Gradually whisk in oil.
4. Toss salad with dressing.
5. Refrigerate 2 hours or overnight for best flavor. Keep refrigerated for up to 5 days.
6. Taste & adjust seasoning if needed.
Additional notes:
To improve nutritional value and digestibility, soak quinoa for 2+ hours in water at room temperature with a splash of apple cider vinegar. Rinse before cooking.
You can sub pecans for walnuts.
