Recipe for Chicken, Fennel & Fruit Quinoa Salad | Almanac.com

Chicken, Fennel & Fruit Quinoa Salad

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8 servings
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Try this healthy grain chicken salad! Granny Smith apple, red grapes, sliced fennel, and scallions add a sweet crunch.

Buy a rotisserie chicken to avoid having to cook and heat up the kitchen. 

5 scallions, white and green parts, finely chopped
1 small fennel bulb, core removed and thinly sliced
1 thinly sliced tart apple or 1½ cups halved red grapes
2 cups pre-cooked quinoa (comes in packages)
Roasted-chicken meat, roughly chopped (about 2 cups)
1 cup toasted pine nuts
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
1/3 cup flat-leaf parsley
Kosher or sea salt
Freshly ground black pepper

In a large mixing bowl, combine ingredients through parsley, and toss well to coat.  Season to taste with salt and pepper.

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Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792. Read More from The Editors

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