Chicken-And-Quinoa Salad With Pepper Jelly Dressing Recipe

Recipe By Slurrp

This Chicken-And-Quinoa Salad With Pepper Jelly Dressing is a refreshing and nutritious dish that combines tender chicken, fluffy quinoa, and a tangy pepper jelly dressing. The salad is packed with colorful vegetables like bell peppers, cucumbers, and cherry tomatoes, adding a burst of freshness to every bite. The pepper jelly dressing adds a sweet and spicy kick, balancing out the flavors perfectly. This salad is not only delicious but also a great option for a light lunch or dinner.

5
10 Rating -
Rate
Non Vegdiet
15minstotal
15m.total
Chicken-And-Quinoa Salad With Pepper Jelly Dressing
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Ingredients for Chicken-And-Quinoa Salad With Pepper Jelly Dressing Recipe

  • 1/4 cup Quinoa, Cooked And Cooled
  • 1/2 cup Cooked Chicken, Diced
  • 1/4 Bell Pepper, Diced
  • 1/4 Cucumber, Diced
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/2 Green Onions, Sliced
  • 3/4 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Pepper Jelly
  • As required Salt And Pepper To Taste
  • as required Fresh Herbs For Garnish

Directions: Chicken-and-quinoa Salad With Pepper Jelly Dressing Recipe

Cooking Directions

  • STEP 1.Start by cooking the quinoa according to the package instructions. Once cooked, let it cool.
  • STEP 2.In a large bowl, combine the cooked quinoa, diced chicken, bell peppers, cucumbers, cherry tomatoes, and green onions.
  • STEP 3.In a separate small bowl, whisk together the olive oil, lemon juice, pepper jelly, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the salad and toss gently to coat all the ingredients.
  • STEP 5.Serve the salad chilled and garnish with fresh herbs, if desired.
  • STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • To save time, you can use pre-cooked chicken or rotisserie chicken for this recipe.
  • Feel free to customize the salad by adding your favorite vegetables or toppings.
  • For extra flavor, marinate the chicken in the dressing for a few hours before adding it to the salad.

Storage and Serving

  • This Chicken-And-Quinoa Salad With Pepper Jelly Dressing is best served chilled.
  • You can enjoy it as a light lunch or dinner, or even as a side dish.
  • Garnish with fresh herbs like cilantro or parsley for added freshness.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
value
922
calories per serving
39 g Fat42 g Protein96 g Carbs26 g FiberOther

Current Totals

  • Fat
    39g
  • Protein
    42g
  • Carbs
    96g
  • Fiber
    26g

MacroNutrients

  • Carbs
    96g
  • Protein
    42g
  • Fiber
    26g

Fats

  • Fat
    39g

Vitamins & Minerals

  • Calcium
    524mg
  • Iron
    14mg
  • Vitamin A
    110mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    379mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    58mg
  • Vitamin E
    6mg
  • Copper
    1mcg
  • Magnesium
    238mg
  • Manganese
    3mg
  • Phosphorus
    611mg
  • Selenium
    33mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp