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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.

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.

I have packed the salad 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!

Yum

Herbed Chicken Quinoa Salad with Peaches and Feta
Herbed Chicken Quinoa Salad with Peaches and Feta
Rate this recipe
1 ratings
Category: salad
Cuisine: American

This delicious, summery quinoa salad is as quick and easy to make, as it is healthy. Its fresh, herby flavors are bound to make this salad a new family favorite. It calls for a supermarket rotisserie chicken, which speeds up preparation on busy weeknights and can easily be scaled up to feed a holiday crowd.


    For the salad
  • 1.5 cups quinoa
  • 3 cups chicken stock
  • 1 teaspoon salt
  • 1/2 rotisserie chicken, meat pulled from the bones and shredded
  • 2 ripe yellow peaches, sliced
  • 20 g mint leaves, finely sliced
  • 20 g basil, roughly torn
  • 4 green onions (greens and whites), trimmed and finely shredded
  • 50 g pecan pieces
  • 1 round of feta, crumbled
    For the dressing
  • 2 limes, juiced (about 8 tbsp juice)
  • 2 teaspoons rice vinegar
  • 1/3 cup olive oil
  • 1 teaspoon crushed garlic
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • 1 heaping teaspoon Dijon mustard
  • salt, to taste

  1. Combine quinoa, stock and salt in a medium saucepan. Bring to a boil over high heat, then cover, reduce heat to low and simmer for 20-30 minutes, or until all the liquid has evaporated and the grains are tender. Set aside to cool.
  2. Place the pecan pieces in a skillet, set over medium heat. Toast, shaking regularly, until golden brown and fragrant.
  3. Whisk together dressing ingredients. Taste for salt. Adjust as needed and set aside.
  4. Once quinoa has cooled, line a serving platter with it. Top with shredded chicken, herbs, and green onions. Drizzle the dressing over the salad. Then, top with the peaches, feta, and pecans. Serve immediately.

Any color of quinoa may be used, though cooking times will vary according to the variety. Nectarines, apricots, and plums would all be tasty choices if peaches are unavailable.

Prep Time: 30 minutes - Cook Time: 30 minutes Yield: 6
Calories per serving: 578.13 kcal
Fat per serving: 34.91 g
Saturated fat per serving: 6.9 g
Carbs per serving: 42.24 g
Protein per serving: 25.86 g
Fiber per serving: 5.79 g
Sugar per serving: 8.04 g
Sodium per serving: 833.21 mg
Trans fat per serving: 0.07 g
Cholesterol per serving: 65.31 mg
https://cookglobaleatlocal.com/herbed-chicken-quinoa-salad/

 

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