A very easy and delicious Chicken Salad with Cranberry and Quinoa to end the year. Perfect to whip up whether you are hosting a party or having a quiet new year’s eve.
This easy and delicious Chicken Salad with Cranberry and Quinoa is a delight in every bite. It works as a fully balanced nutritious meal in itself or as an addition to your larger dinner table. I think that is a sure shot win-win!
If you have been following me on social media you know that I have been working with US Cranberries for an endorsement and recipe creation project. I have made a smoothie, pie, a non alocholic version of mulled wine and a whole Indian breakfast meal (which I ate for dinner) with them till now. But if you ask me personally, one of my favorite ways of eating cranberries, especially the dried ones, is in salads. Take for example this delicious Melon Cranberry Salad.
I think we often get restricted to desserts, bread and bakes when we think of using cranberries. Because of their tartness, they work fantastically well in chutneys, sauces and souring agents. The dried cranberries add a lovely sweetness and texture to any salad. It is really a shame that we restrict the usage of cranberries to sweets and bakes.
And this Chicken Salad with Cranberry and Quinoa is here to break that perception. This salad works very well as a complete meal in itself. It has protein, carbs, and some fresh vegetables for the vitamins. And if you are a vegetarian, you can replace chicken with tofu and voila you have a salad for you too.
If you make this salad, do share a picture with me. Tag #sinamon on Twitter, Instagram or Facebook. I would love to hear from you so do share the good things, the brickbats and if you want any clarifications about the recipe.
Disclaimer – This post is brought to you in collaboration with US Cranberries.
Easy Chicken Salad with Cranberry and Quinoa
For the Chicken
- 200 gram chicken thigh
- 2 tsp olive oil
- 1 tsp Ginger garlic powder
- 1/2 tsp red chilli flakes
- 1/2 tsp dried basil
- Salt to taste
For the dressing
- 2 tbsp extra virgin olive oil
- 1 tsp lemon juice
- 1 tsp Chipotle Sea Salt
- 2 tsp Harrissa
For assembling the salad
- 1/2 cup Quinoa I used rainbow quinoa but anything works
- 8 Cherry Tomatoes halved
- 10-12 pakchoy leaves
- 1/2 cup broccoli florets, steamed
- Rub all the spices on the chicken and then cook in a pan with olive oil till done and browned on top
- Shake all ingredients of the dressing together to emulisfy them
- Slice chicken into strips and mix with the rest of the salad ingredients. Add dressing and gently mix
- Serve immediately