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:
- 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.
- 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 an 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, and juice from 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!
Waldorf Quinoa Chicken Salad
The Perfect Meal Prep Summer Salad
Servings 4
Calories 484kcal
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!
Nutrition
Calories: 484kcal | Carbohydrates: 41.1g | Protein: 44.5g | Fat: 15.7g | Saturated Fat: 3.1g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 6.1g | Trans Fat: 0g | Cholesterol: 117.7mg | Sodium: 294.2mg | Potassium: 874.7mg | Fiber: 6g | Sugar: 18g | Vitamin A: 10.3IU | Vitamin C: 16.6mg | Calcium: 48.5mg | Iron: 17.8mg
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
The fat in this recipe comes from the oil and the nuts. If you are looking to reduce the fat in this recipe you could either reduce the amount of almonds used or you could reduce the oil the chicken is cooked in. However, if you reduce the amount of oil, you will want to make sure you cook the chicken using a non-stick cooking spray.
Carbohydrates:
The carbs in this recipe come mainly from the quinoa. Which can be easily adjusted to reach your carbs goals. When making adjustments to the quinoa you will also want to adjust the water it is cooked in. Cooking every 1 part quinoa to 2 parts water.
Protein:
Chicken breast is a great source of protein and easily adjusted to reach your personal protein needs!
Meal Prep:
Yes, this is a great meal prep recipe. This recipe will last in the fridge for up to 6 days. You can enjoy this recipe re-heated or cold.
Freezer Friendly:
This recipe is ok frozen and reheated, however, you might find that it dries out some. I am not a big fan of frozen then reheated quinoa.
If you enjoy light summer salads like this Waldorf Quinoa Chicken Salad then you are going to want to check out these other favorites!
