2 small boneless skinless chicken breasts (1/2 lb.), cooked, chopped
1 stalk celery, sliced
1 Gala apple, chopped
1/2 cup dried cranberries
3/4 cup red quinoa, cooked, cooled
1 pkg. (6 oz.) baby spinach leaves
1/4 cup pecan halves, toasted
Let's Make It
Mix first 3 ingredients until blended.
Combine chicken, celery, apples and cranberries in large bowl. Add dressing mixture; mix lightly.
Spoon quinoa into serving bowl; cover with spinach and chicken salad. Sprinkle with nuts.
See our on-line video, Cooking Quinoa, for tips on how to cook this delicious grain.
Substitute torn mixed salad greens for the spinach.
Fruit, vegetables and quinoa team up to provide a variety of food groups in this hearty low-sodium layered salad. And as a bonus, this colorful salad is also a good source of vitamin A, thanks to the spinach.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 3 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.