Herbed Chicken Quinoa Salad with Peaches and Feta

Herbed Chicken Quinoa Salad with Peaches and Feta

This delicious, light quinoa salad is packed with herby goodness, complemented by a hint of sweetness from the peaches.  Better yet, it is easy to make — using a store-bought rotisserie chicken — and can easily be scaled up to feed a crowd.

A few years ago, my husband got really addicted to the rotisserie chicken at our local supermarket.  Rotisserie chicken is a lifesaver for busy parents, because it’s a reasonably healthy fast food.  You can bring the chicken home, along with some veggies, and have dinner on the table in under 30 minutes.

However, plain old rotisserie chicken always leaves me wanting more.  It can be a balanced, but bland, meal.  So, I started looking for ways to improve rotisserie chicken’s appeal without adding lots of prep time to the clock.  This quinoa salad recipe ticks all the boxes.  It is packed with fresh flavors — just the way nature intended — yet takes mere minutes more to put together than a simple, green salad.

Herbed Chicken Quinoa Salad with Peaches and Feta | cookglobaleatlocal.comThe Recipe

Peaches are in season right now, and I’ve been finding gorgeous ones in my local market.  However, any stone fruit could be used in their place.  If you like plums or apricots, they would certainly serve the purpose just as well.

If you’ve got leftover chicken in your fridge, use that.  However, if not, Perfect Poached Chicken Breasts come together in just 20 minutes while you’re prepping your other ingredients.  Plus, since they are boneless and skinless, they’re super healthy.

I chose to use the white quinoa for contrast on the plate.  However, red quinoa, or a mixture of the two, are also viable options.  Apparently, there is little or no nutritional difference between the various quinoa colors.  So, feel free to use whichever one you have one hand.

This salad is packed with a combination of mint and basil — members of the same family — because I find they add a certain freshness to the mix.  However, please feel free to experiment with other fresh herbs — coriander or Italian parsley would probably be delicious options.

Finally, I love the buttery crunch of toasted pecans.  However, if you’ve got slivered almonds or pine nuts in your cupboard, you could just as easily toast those and toss them in.

Please use this recipe as a roadmap to have fun creating your own chicken quinoa salads.  I’d love to hear what you come up with.  Bon appétit!


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