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Fruity Chicken and Quinoa Salad

May 31, 2019 By Chris Leave a Comment

Does anyone know what’s going on with the weather this year? Sheesh! 35 degrees then 80 in a two-day span?  Just gotta love Michigan!

Yesterday was warm (thank goodness!) and Mr. EN and I felt like something light, summery, and fruity for dinner. Thumbs up to this Fruity Chicken and Quinoa Salad!

It’s so simple to make – only 7 easy-to-come by ingredients. And, because my new obsession is meal prepping (future posts on that to come) I already had the chicken baked and the quinoa cooked ahead of time.  Score!

This salad is…

  • Healthy
  • Calorie-controlled (less than 400 calories per serving!)
  • Packed with lean protein due to the chicken AND the quinoa
  • Fruity
  • Satisfying
  • Lemony-fresh

Prep Tips:

  • The chicken: Use cut up, skinless rotisserie chicken or already-baked chicken breast. About 4-6 oz per person.
  • The quinoa: To make perfect grains that are light, separated, and fluffy (not mushy and stuck together) use 1 ½ parts broth or water to 1 part quinoa. Rinse the quinoa first to get rid of the sometimes bitter outer coating.
  • The dressing: Experiment, taste-test, and use the amount of dressing that is right for you. To control calories I err on the side of “less is more”.

Are you looking to add an easy, healthy, 30-minute meal to your weeknight menu? Give this Fruity Chicken and Quinoa Salad a try. I know you’ll like it!

Peace, love, and good eats, from our Empty Nest to yours.

Trending in the Empty Nest Kitchen:  Marzetti Simply Dressed Lemon Vinaigrette

Print

Fruity Chicken and Quinoa Salad

Author Chris at Empty Nest Eats

Yield 2 servings

Ingredients

  • 10-12 oz. cooked chicken breast, cut into bite-size pieces
  • 1 ½ cups quinoa, cooked and cooled
  • ½ cup pineapple tidbits, drained
  • 2-3 tablespoons diced red onion
  • 2-3 tablespoons Marzetti Simply Dressed Lemon Vinaigrette
  • 1 cup fresh blueberries, washed and patted dry
  • Lemon Dressing Salad greens with herbs such as Earthbound Organic, Bright Herb Spring Mix

Instructions

  1. In a large bowl, carefully toss together the cooked chicken, cooled quinoa, pineapple tidbits, diced onion, salad greens and Marzetti lemon dressing. Toss until well-coated.
  2. Gently stir in the blueberries. Serve immediately.

Filed Under: 30 Minutes or Less, All Recipes, Breads and Sides, Dinner, Gluten-free, Other, Salad

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Welcome to Empty Nest Eats!

Chris
I'm Chris. What happens when a 50-something couple finally gets their kids out of the house - and they share the same kitchen? My husband and I are starting a whole new adventure in cooking. Thanks for joining us in our Empty Nest!

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