Chicken and Quinoa Waldorf Salad with Creamy Maple Vinaigrette
Light and fluffy quinoa, tossed with yummy fall inspired ingredients and a scrumptious dressing.
Servings - 4 servings
Ingredients
- 1 1/2 cups white quinoa
- 2 cups chopped apples
- 1 cup chopped walnuts
- 1 cup raisins or dried cranberries
- 2 cups cooked and shredded chicken
Creamy Maple Vinaigrette
- 1/4 cup maple syrup
- 1/4 cup apple juice
- 1/4 cup apple cider vinegar
- 1/4 cup mayonaisse
- Salt and pepper to taste
Instructions
- 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.
- 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.
- Serve Chicken and Quinoa Waldorf Salad with Creamy Maple Vinaigrette with veggies or salad.