Chicken, spinach, and quinoa salad with olives
4
Points®
Total time: 18 min • Prep: 15 min • Cook: 3 min • Serves: 4 • Difficulty: Easy
Frozen, steam-in-the-bag quinoa makes this filling salad come together in less than 20 minutes! Plus, you can cook it right in its package so there will be one less pot to clean. Here, we used it as base for the salad and tossed it with chicken, spinach, tomatoes, and a combination of bold-tasting Mediterranean ingredients. We liked the earthy flavor of the spinach but if you would like to use a green with more of a peppery bite swap it for arugula. Since its delicious warm or chilled, you could double the recipe and serve the leftovers the next day for lunch.
Ingredients
Cooked quinoa
8 oz, 1 frozen package (about 1 1/4 cups)
Extra virgin olive oil
4 tsp
White wine vinegar
1 Tbsp
Water
1 Tbsp
Dijon mustard
1 tsp
Paprika
½ tsp, smoked
Table salt
½ tsp
Black pepper
¼ tsp
Shallot
½ medium, minced
Baby spinach
3 cup(s)
Cherry tomatoes
2 cup(s), (1 pint), halved
Cooked skinless boneless chicken breast
2 cup(s), chopped, diced
Celery
2 rib(s), medium, (thin stalks), thinly sliced
Olives
12 olive(s), medium, green variety, pitted and coarsely chopped
Instructions
1
1 Microwave quinoa according to package directions; drain well and cool.
2
2 Meanwhile, to make the dressing, whisk together oil, vinegar, water, mustard, paprika, salt, and pepper in large bowl. Whisk in shallot.
3
3 Add quinoa, spinach, tomatoes, chicken, celery, and olives to dressing; toss to coat.
4
Serving size: 2 cups
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