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Chicken and Quinoa Waldorf Salad with Creamy Maple Vinaigrette

I had firsts.

Then seconds.

Then thirds.

And *maybe* fourths.

(Perhaps it’s the half marathon training and the fact that my body is just CRAVING calories! Not only am I still full-time nursing, I’ve decided to train for the San Antonio Rock n Roll Half Marathon that will take place in November.  I think I’m burning close to 3,000 calories per day. Hence *maybe* the fourth serving of this delicious quinoa salad.)

(But truth be told, I’d likely have eaten 4 bowls of this if I was not nursing and not training for this half marathon.)

Shall we move on to the ingredients?!

Chicken and Quinoa Waldorf Salad with Creamy Maple Vinaigrette

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 20 minutes


  • 1 1/2 cup white quinoa ($1.25 ) (Red quinoa would be fine too)
  • 2 cups chopped apples ($.75) From the manager’s special apples…and again, a *child who shall remain nameless* ate several before I could get them mixed in
  • 1 cup chopped walnuts ($1)
  • 1 cup raisins or dried cranberries ($.50)
  • 2 cups cooked and shredded chicken ($1.50)

Dressing Ingredients:

  • 1/4 cup maple syrup (free from Amazon using Swagbucks)
  • 1/4 cup apple juice ($.05)
  • 1/4 cup cider vinegar ($.05)
  • 1/4 cup mayonnaise ($.20)
  • Salt and pepper to taste
  • Serve with a side of green beans, steamed (from the garden)


  • Rinse the quinoa with cold water.
  • Cook the quinoa in 2 parts water: 1 part quinoa ratio. Bring water to a boil, then add quinoa and reduce heat and cover. Cook for about 15-20 minutes, or until little ring separates from the grain.

  • Chop apples, walnuts and shred the cooked chicken. (I used some chicken from what I cooked in the slow cooker after my grocery shopping trip the other day.)
  • Prepare dressing. Whisk all dressing ingredients in a mixing bowl.

  • Toss together the cooked quinoa, chopped apples, walnuts, raisins and shredded chicken. Pour dressing over the top. Season with a little salt and pepper.
  • Wash, trim and steam the green beans for a few minutes, or until bright green.
  • Serve Chicken and Quinoa Waldorf Salad with Creamy Maple Vinaigrette and Steamed Green Beans.

Cost $4.30