Chicken and Quinoa Salad

Prep Time: 20 minutes

Cooking Time: 40 minutes

Servings: 6

What a great way to introduce healthy eating to your kids. It’s a tasty, versatile dish that can be enjoyed at lunch or dinner, and stores well as a make-ahead meal.


  • 3 Sanderson Farms® Chicken Breasts, sliced in half horizontally to create six chicken breast fillets
  • 2 cups water
  • 1 cup quinoa
  • ½ cup orange juice
  • 1 tablespoon rice vinegar
  • 2 tablespoons olive oil, divided
  • ¼ teaspoon black pepper
  • 1 teaspoon salt, divided
  • ½ cup almond slices
  • ½ cup diced dried apricots
  • 1 medium Gala apple, diced
  • ¼ cup chopped flat leaf parsley

Nutritional Information (PER SERVING)

Calories: 460
Fat: 16g
Saturated Fat: 2.5g
Sodium: 650mg
Carbohydrate: 38g
Sugars: 14g
Protein: 43g


  1. In a fine mesh strainer, rinse quinoa under cold water until water runs clear.
  2. In a 3-quart saucepot, add 2 cups of water and the quinoa. Bring to a boil. Reduce to a simmer and cook covered for 15 minutes. Place cooked quinoa in a large bowl and set aside.
  3. In a small bowl, combine the orange juice, rice vinegar and 1 tablespoon of olive oil. Set aside.
  4. Season chicken with black pepper and a ½ teaspoon salt.
  5. In a 12 inch skillet, over medium heat, add 1 tablespoon olive oil. Add 3 fillets and cook for 4 minutes on each side or until internal temperature reaches 165°F. Repeat with remaining fillets.
  6. Add almond slices, apricots, apples, parsley and a ½ teaspoon salt to the quinoa. Add orange juice mixture and mix salad. Slice chicken.
  7. To serve, place salad on a plate and top with chicken.