This Waldorf Quinoa Chicken Salad makes for a fantastic meal prep lunch! You can enjoy this recipe warm or cold making it the perfect grab-and-go lunch during your busy week when you are not sure you’ll have time to eat!

Ingredients to make Waldorf Quinoa Chicken Salad:

• 24 oz Boneless, Skinless, Chicken Breast (approximately 2-3 large breasts)
• ¼ tsp Paprika
• ¼ tsp Garlic Powder
• ¼ tsp Black Pepper
• ¼ tsp Sea Salt
• ½ tbsp Extra Virgin Olive Oil
• 1½ cups Water
• ¾ cups Quinoa Trio Blend (100 grams)
• 1 Granny Smith Apple sliced into thin bite-sized pieces, (150 grams)
• 1 Lemon juiced
• 2 stalks Celery diced, (80 grams)
• ¼ cup Almonds chopped, (45 grams)
• ¼ cup Dried Cherries chopped, (35 grams)
• 1 cup Red Seedless Grapes sliced in half, (140 grams)
• 3 tbsp Goat Cheese (45 grams)

Instructions:

1. Start by heating a large stovetop pan to medium heat. While the pan is heating season your chicken breast with paprika, garlic powder, black pepper, and salt. Once the pan is hot add your ½ tbsp oil to the pan.
2. Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
3. Both sides should start to become golden brown, but the center will still look uncooked…if not golden, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 8 minutes, then flip and cover again for an additional 8 minutes.
4. After 8 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on 8 oz breasts.It is always best to check the internal temperature of the chicken before serving. My rule of thumb is 1 minute per ounce per side once covered, produces the perfect juicy chicken.
5. While the chicken is cooking bring 1 ½ cups water to boil in a small pot. Once the water is boiling add the quinoa to the pot, turn the heat to a simmer, cover with the lid, and cook until the water is fully absorbed. About 15 minutes.
6. While the chicken and quinoa are cooking. Combine your apple, and juice from one lemon, celery, almonds, dried cherries, grapes, and goat cheese in a large bowl.
7. Once the quinoa is finished cooking scoop the quinoa into your large bowl with your grapes and other ingredients. Stir everything together until it is well combined and the goat cheese has become creamy from the heat of the quinoa and the liquid from the lemon.
8. At this point the chicken should be done. Slice your chicken into bite-sized slices.
9. Serve by plating the quinoa grape mixture and topping it with your sliced chicken. Season with a pinch of salt and pepper and enjoy!

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Appetizer, Main Course, Salad, Side Dish, Snack

Cuisine: American

Keyword: Apple, Chicken, Chicken salad, Grapes, Quinoa, Waldorf

Servings: 4

Waldorf Quinoa Chicken Salad

Ingredients

• 24 oz Boneless, Skinless, Chicken Breast (approximately 2-3 large breast)
• ¼ tsp Paprika
• ¼ tsp Garlic Powder
• ¼ tsp Black Pepper
• ¼ tsp Sea Salt
• ½ tbsp Extra Virgin Olive Oil
• 1½ cups Water
• ¾ cups Quinoa Trio Blend (100 grams)
• 1 Granny Smith Apple sliced into thin bite-sized pieces, (150 grams)
• 1 Lemon juiced
• 2 stalks Celery diced, (80 grams)
• ¼ cup Almonds chopped, (45 grams)
• ¼ cup Dried Cherries chopped, (35 grams)
• 1 cup Red Seedless Grapes sliced in half, (140 grams)
• 3 tbsp Goat Cheese (45 grams)

Instructions

• Start by heating a large stove top pan to medium heat. While the pan is heating season your chicken breast with paprika, garlic powder, black pepper, and salt. Once the pan is hot add your ½ tbsp oil to the pan.
• Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
• Both sides should start to become golden brown, but the center will still look uncooked…if not golden, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 8 minutes, then flip and cover again for additional 8 minutes.
• After 8 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on 8 oz breasts.

  It is always best to check the internal temperature of the chicken before serving. My rule of thumb is 1 minute per ounce per side once covered, produces the perfect juicy chicken.
• While the chicken is cooking bring 1 ½ cups water to boil in a small pot. Once the water is boiling add the quinoa to the pot, turn the heat to a simmer, cover with the lid and cook until the water is fully absorbed. About 15 minutes.
• While the chicken and quinoa are cooking. Combine your apple, juice form one lemon, celery, almonds, dried cherries, grapes, and goat cheese in a large bowl.
• Once the quinoa is finished cooking scoop the quinoa into your large bowl with your grapes and other ingredients. Stir everything together until it is well combined and the goat cheese has become creamy from the heat of the quinoa and the liquid from the lemon.
• At this point the chicken should be done. Slice your chicken into bite-sized slices.
• Serve by plating the quinoa grape mixture and topping it with your sliced chicken. Season with a pinch of salt and pepper and enjoy!

Macro Nutrition

Nutrition Facts

Waldorf Quinoa Chicken Salad

Amount Per Serving

Calories 484 Calories from Fat 141

% Daily Value*

Fat 15.7g24%

Saturated Fat 3.1g19%

Trans Fat 0g

Polyunsaturated Fat 2.3g

Monounsaturated Fat 6.1g

Cholesterol 117.7mg39%

Sodium 294.2mg13%

Potassium 874.7mg25%

Carbohydrates 41.1g14%

Fiber 6g25%

Sugar 18g20%

Protein 44.5g89%

Vitamin A 10.3IU0%

Vitamin C 16.6mg20%

Calcium 48.5mg5%

Iron 17.8mg99%

* Percent Daily Values are based on a 2000 calorie diet.

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